Mini Mont-Blanc choux puffs (Slideshow version)
Stage 4/10 : 5 min.
Lay a sheet of cooking parchment on a baking sheet.Prepare 350 g Choux pastry (pâte à choux), then pipe with a forcing bag into small mounds 0.8 inch (2 cm) in diameter.
Top each mound with a circle of craquelin.