Rose Water Chantilly Cream Puffs
I have a confession. I don't like cream puffs. They have no taste. I don't like éclairs that are filled with just whipped cream. Even shells filled with Chantilly cream, that is a sweetened whipped cream, I don't like. I just don't like cream puffs. If you feel the same way, then make these beauties. Words fail me.
These are beautifully made cream puff shells, nothing more than pâte à choux piped into puffs, baked, cooled and then filled with a simple Chantilly, not overly sweet and enhanced with a small amount, a teaspoon, of rose water. Go easy on the rose water. I made 20 cream puffs and I use no more than a 3/8ths cup of sugar and 1 teaspoon of rose water. Play with the amounts but go easy.
I don't have any pictures of Brian's mini éclairs, filled with Italian pastry cream and topped with colored, yellow, lemon fondant. They were yummified. I love Italian pastry cream. Brian thought of using the fondant. That's sweet but it's a treat and they were only 3 inches. Short, sweet and good to eat.