Choux a La Creme with Raspberry 8 Stock Photo Image of grain, decorated 55820488
To assemble: Using a sharp serrated knife, cut the tops of the cream puffs, approx. ½ to ⅔ of the way up. Place the vanilla cream into a piping bag fitted with preferred nozzle and fill the bottom half. Cover with the top and sprinkle with powdered sugar if desired. They’re the best eaten the same day.
Choux a La Creme with Raspberry 8 Stock Photo Image of grain, decorated 55820488 Read More