Culinary Institute of America

Cream Puffs

banner
Preparation info
  • Makes

    12

    cream puffs
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Pâte à Choux

Method

  1. Pipe the pâte à choux into bulbs 1½ in/4 cm in diameter onto parchment-lined sheet pans using a #5 plain pastry tip and brush lightly with egg wash.
  2. Stick several almond slices into the top of each bulb so that they protrude from the top. Sprinkle each lightly with the granulated sugar.
  3. Bake at