Cream Puff

Pastry Dough

Step 1

Thaw the pastry at room temperature for about 30 minutes

If preferred, leave it in the refrigerator overnight before preparation

Step 2

Roll out the pastry and remove the plastic wrap

Cut it into discs of the same diameter as the muffin tin and line them up

Set aside

Filling

Beat together the egg yolks, heavy cream, and granulated sugar in a saucepan over low heat in a bain-marie to thicken without boiling

Then, fill the pastry-lined mini muffins with the cream and bake for 30 minutes or until golden brown.