Ingredients

One recipe each of:

• Crème Pâtissière
• Pâte à Choux
• Fondant

Procedure

• Choose your flavor for the pastry cream, and incorporate thoroughly. Place into a piping bag with a small round tip.
• Puncture the bottoms of each chou and fill with pastry cream accordingly. Clean off any excess that may be oozing out.
• Heat up the accompanying fondant following the recipe's instructions, and dip the choux.
• Put your choux pastries upright, and let them set for 5 minutes. Keep in the refrigerator until you are ready to serve.

*Bunny Wisdom*

• The pastry cream recipe has three different examples of flavors; I chose black sesame and green tea for my choux pastries, by splitting the pastry cream recipe in half and flavoring each half with ground sesame and tea.
• I did the same with the fondant, splitting the sugar in half and flavoring one-half with black sesame, and the other half with green tea. Check out the recipe for more detailed information (e.g. proportions, consistency, flavoring, temperature).
• You can choose to puncture the sides of the choux instead of the bottoms, depending on their use; if you plan to build a St. Honoré or a Croquembuche, it may be better to fill through the side because punctures on the bottoms might inhibit adhering to surfaces.
• If you have a multitude of flavors, it's always nice to have an indicator of flavor on each of your choux pastries. For example, I sprinkled a small amount of black sesame seeds on each sesame cream choux.
• Don't be afraid to be creative! Make chocolate-flavored ones, or simple vanilla, or something fun like stone fruits or berries. The possibilities are endless!