Cream puffs filled with ice cream and covered with hot fudge sauce.
DORURE
Egg wash used to brush the top of pastry to give a shine and color.
BEIGNET
Traditional New Orleans fried doughnut, which can be made with choux paste.
PARIS-BREST
Classic French dessert. A ring of choux paste filled with whipped cream, named in honor of Paris-Brest bicycle race
GOUGERE
Traditional French savory made of Pâte à Choux with the addition of cheese, often served with Burgundy red wine.
CROQUEMBOUCHE
“Crack in your mouth.” Classic French pastry dessert. Tree shaped: small cream puffs glued together with caramel and finished off with more caramel.
GNOCCHI
Traditional Italian dumpling, usually made with potato, however, it can be made with choux paste.
RÉLIGIEUSE
Little cream puffs formed in the shape of nuns. They have a collar of pastry cream and are topped with fondant
CRÈME PÂTISSIÈRE
Pastry Cream or vanilla custard
GÂTEAU SAINT-HONORE
Classic French pastry for the patron saint of pastry chefs. Dessert consists of a base of piecrust, a ring of choux paste, filled with pastry cream in the center, small pastry-cream-filled cream puffs attached on top of ring, and finished with caramel.
