Yesterday and today, we continued making products with pate a choux. I was not able to take pictures of what we made today - grougeres (savory cheese puffs) and St. Honore Cake (a choux cake filled with pastry cream folded in with Italian meringue). I do have pictures from yesterday, though. The first picture is of a paris-brest - a classic french pastry commemorating an old bicycle race, hence the round shape. It is filled with a praline-flavored pastry cream.
The second picture is of a swan made with pate a choux and filled with pastry cream, pineapples, and creme chantilly. They were fun to make!
The third picture is of profiteroles, one of my favorite desserts. The puffs are cut in half, filled with a scoop of ice cream, and then topped with chocolate sauce.