This may be a little daunting for some people, but actually this is quite easy. Just very time consuming. However, it is very worthwhile. It is so beautiful and delicious. You will look like a pastry chef after you finish baking this dessert. This cream puff shell is called “pate choux”. This is what éclairs are made from.
Once again, this eggnog pastry cream is very rich, yet very delicious. Pastry cream will only stay refrigerated a couple of days, so if you want to make this and freeze, you can do that. I did that with all my leftovers, not that I had any. I made this for a party and didn’t need them, so I stuck them in my freezer and I take 1 out at a time and let it thaw a couple of minutes. It’s so yummy, I just can’t even tell you!!!!!
After it’s dipped in white chocolate, oh my gosh, so decadent!!!!! I love to make these shells and freeze them without filling them and pop in the freezer. When you have company, take them out of freezer, slice them- fill them with whipped cream and strawberries, ice cream or just about anything. You can do so much just with the puffed pastry shells.
If you need any help, let me know. Have fun; your friends and family will love you forever.
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