Instructions:
Whip the Cream: Just before assembling, whip the cold heavy cream until it holds firm peaks.Groceries
Prepare the Shells: Using a serrated knife, gently slice the top third off each cooled choux shell to create a “hat.”
Fill in Layers:
First Layer (Vanilla Cream): Pipe or spoon a generous amount of your prepared vanilla cream into the bottom half of the shell.
Second Layer (Whipped Cream): Pipe a generous swirl of the freshly whipped cream on top of the vanilla cream.
Finish with a Flourish: Gently place the “hat” back on top. Dust with a snowfall of powdered sugar or drizzle with caramel glaze.
The Golden Rule:
Assemble just before serving. Filling the shells too far in advance will cause them to soften and lose their delightful crispness. The contrast between the crisp shell and the cool, creamy filling is the true magic of this dessert.
ADVERTISEMENT
