<p>This photo shows a lemon and strawberry cream puff in. These dainty pastries can be filled with whipped cream, pastry cream (or pudding), ice cream or sorbet, or even a savory filling.</p>
March 16, 2011
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March 16, 2011 10 p.m.
A light, fruity dessert perfect for spring
The pastry that cream puffs, profiteroles and eclairs are made from is called pate a choux. It is made by cooking a dough first on the stove, then beating whole eggs into it. This mixture - which lies somewhere between a dough and a batter - then is piped or spooned onto a baking sheet and finished in the oven.