Aka profiteroles. I made the cinnamon pastry custard last night. Its a little loose, but still the “required” thickness for a cooked (not baked) custard. I added a little corn starch to the recipe for stability. I have to transport these little guys 4 hours in a car, 3 hours in cold storage until they can actually be served, and then 2-3 hours out in the open. I am not going to enter them into the “nobodies fool” competition as they are just a little to “probable” for period. I can place all the components and actual references to profiteroles, but… Considering how many problems I’v had with the baklava, better safe than questioned to death.
Pâte à choux, Custard and Snowe