I had a pot luck party to attend and decided to make mini cream puff to compliment the chocolate fondue.
Since i had made double the recipe, i used the remainder to make mini chocolate eclaire using Piere hermes's chocolate pastry cream
Tips that i learnt:
1. You can flatten the pointed tip of your cream puff by pressing it with wet fingers
2. Do not over beat the egg as it will lead to a runny mixture (i failed the 1st time when i made cream puff)
3. The cooked pastry need to be slightly warm when you incorporate the egg, this will helped with the binding