Just Dessert

Happy St. Joseph’s Day!

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I made a bunch of mini-zeppole for my husband to bring into work this morning.  I was a bit surprised to discover that I didn’t have enough pastry cream for the amount of pate a choux shells I’d made.  The shells were about 2" or so in diameter, by the way, and the recipe I posted made about 54 shells.  So, if you’re going to make these, I would either reduce the size of the pate a choux recipe or increase the pastry cream. 

Personally, I’d go for the pastry cream increase.  There’s never too much pastry cream in the world.

And what, you may ask, am I going to do with the remaining shells?  Well, even though I’ve got pate a choux listed under "Desserts" over on the right, you can use them for sweet OR savory items.  You can add herbs or grated cheese to the pate a choux and then fill them with some sort of cheese mixture, like goat cheese or a smoked salmon and cream cheese and chive mixture.

Gotta go.  I’m getting hungry.

Update:  ACK!  I forgot a little dollop of whipped cream on top – something for the cherry to perch on.  See what happens when you don’t plan well?  At least they taste pretty good.

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