Choux Balls Galore

These are some of the products we made with Pate a Choux, or the cream puff dough. I don't particularly like it, but it's okay, and some of them are cool looking. Unfortunately I forgot my camera on the day we made swans! But I'll make them again and update.

Gateau St. Honore- St. Honore is the patron saint of pastry chefs, and this is supposed to be his crown. The filling is kind of marshmallowy and light.

Austrian Dumplings- cherry wrapped in Marzipan, wrapped in Dumpling dough, poached, rolledin cake crumbs, and plated with cherry compote and creme fraiche. My favorite part is that all of us made this, and then, because they wouldn't keep, just sat right down and ate them!

Croquembouche- aka the devil. I, along with almost everyone in my class, was burned badly when dipping the balls in caramel. It's a traditional French wedding cake.

They look pretty cool all together

Test day! Eclairs and Paris-Brest- a ring of Choux filled with Hazelnut Praline Mousseline. It's supposed to look like a bicycle wheel, because there was a famous race between Paris and Brest, and a pastry chef along the way came up with this.