I think this is the recipe that I recieve the most questions about, mostly on technique.
Choux Pastry is the basic pastry dough for profiteroles(cream puff), beignets, eclairs, churros, french crullers and Gateau St. Honore. It just depends on how it is piped and cooked (baked or fried).
Last December, for my 3rd Uncle's 3 year Memorial Service, I was in charge of the refreshments after the service. I prepared 4 items, Kek Batik/ Hedgehog slice, Wholemeal Cha Siew Pau (recipe to be coming up much later), Sambal Bilis Sandwiches and the last item is this. Choux puffs filled with strawberry cream. I chose to make cream puffs because I could make them way ahead.
