These are incorporated one by one into the slightly cooled batter, which is then transferred to a piping bag and ... larger ...

We all love choux, these cream puffs from France ... With a piping bag, or spoons, form the choux, making a ball. Beat the egg and brush the choux with it. Bake 15 minutes at 390°F (200°C).

Made using an eggy choux pastry, they are delicate and light with a bright lemon flavor in the pastry cream that helps to ... Keep the dough in a sealed pastry bag or press plastic wrap again ...