Whenever you don’t know what to do and you need a relatively quick and simple desert, my proposition is always Cream Puffs. Simply, think about it: is there anybody you know that doesn’t like this great dessert? I don’t know one person. OK, maybe it isn’t completely true, but in my walk of life it is. Everyone likes this treat.
One point of discussion could be Cream Puffs filling! Vanilla, Banana or Cannoli Cream filling? Or maybe basic Cream Chantilly. The result is always the same – sweet pleasure.
And so, there they were, Cream Puffs on my blogger menu. Maybe you will ask why. Well, for no specific reason. I just wanted a fresh recipe on my blog. But, how to be fresh when I played around with this treat a few months ago? The new thing will be that instead of Cannoli Cream, with which I filled the puffs for the first time, this time I would fill them with Basic Cream Chantilly.
And that would be all, As for the ingredients and Instructions, nothing revolutionary. Everything is described in the instructions under this text. As for the results, as always with Cream Puffs everything is just fantastic. Just take a look at the photos.
Of course, the biggest sacrifice was made by my husband and my grandpa who had not finished Sex In The Pan cake that I made, and already had a new treat in front of them. But, they just couldn’t resist it. The only thing they could do is yammer about the fact that they had gained weight while their mouth and chins where white from the sugar.