Wayne Gisslen

Cream Puffs

Preparation info
    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Components

  • Éclair paste
  • Filling of choice
  • Confectioners’ sugar

Method

Procedure

  1. Line sheet pans with parchment paper.
  2. Fit a large pastry bag with a plain tube. Fill the bag with the éclair paste.
  3. Pipe out round mounds of dough about 1½ in. (4