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SIZE: Other (cream puffs)

1. Bake your favorite choux pastry formula and allow to cool thoroughly.

2. Cut each puff in half; fill the lower half with vanilla or chocolate hazelnut pastry cream.

4. Dust each cream puff with powdered sugar.

5. Finish each cream puff with a rosette of whipped cream and a Plum Rose Royal Icing Rose.

Decorating idea by Bonnie Lee