Light, golden choux shells filled with a luscious monk fruit-sweetened vanilla pastry cream — all the elegance of a classic French cream puff with none of the refined sugar. These are genuinely impressive enough for a dinner party yet simple enough to make on a quiet Sunday afternoon.
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Delicate choux pastry shells perfumed with ground cardamom are filled with a silky rose-scented diplomat cream and finished with a rose water glaze — an elegant, floral twist on a beloved classic. This recipe is more approachable than it looks, and the results are truly showstopping.
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Light-as-air choux shells filled with luscious, egg-yolk-rich vanilla pastry cream and dusted with a snow of powdered sugar. Once you understand the simple science behind pâte à choux, you will wonder why you ever bought these from a bakery.
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