I love cream puffs or ‘choux à la crème’ as they are called here. Shops such as Popelini and Odette have really set the standards with their perfectly round choux buns and interesting flavours. While I do like to pick one up from time to time, they can be a little expensive, especially when you consider how easy it is to devour a whole box in one sitting.
I am also completely obsessed with a French patisserie book called ‘ Le Grand Manuel Du Patissier’ and I just so happened to stumble across a recipe for some pistachio cream puffs. Pistachio paste is difficult to find and I like to try and use the ingredients I have at hand so I decided to make a pear and Chantilly, salted caramel and boozy cherry (my favourite). I must admit they are surprisingly easy to make, so don’t be afraid to give it a go yourself!
The choux recipe makes roughly 20 small/med size buns and the filling recipes makes enough to fill all the buns. If you want to use a variety of flavours simply half the filling quantities.