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.