Chou/puff patissier with butter 7 cm

The traditional "dessert" size of the puff/choux, perfect for stacked pieces, pastry baking (religious, etc..) or a dessert on a plate

INSTRUCTIONS

There are 2 ways to prepare the choux/puffs:

- Remove the top of the choux at about 1/3 of its height with a knife: choose a knife with teeth. The removing of the top is made easier by the solid texture of the product. 

- Fill the pastry bag: garnish the puff/choux at the bottom, piercing the crust directly with the top.

The puffs are consumed crispy and prepared in just a few minutes, garnish with ice cream or custard cream. To find the soft texture, conserve the puffs for a minimum of 4 hours after filling in the refridgerator.