OUR CHOUX
Legend says cream puffs were invented in the 16th century by a French chef named Pantanelli while cooking for Catherine de’ Medici. After accidentally adding too much flour to a pastry dough, he baked it anyway and filled it with cream, creating a dessert that quickly became popular in France and beyond.
Caramel and Salted Caramel
A classic plain choux with a neutral craquelin, filled with smooth caramel cream.
At the heart and on top, a homemade salted butter caramel adds depth and richness.
Chocolate and Praliné
A chocolate choux with a chocolate craquelin, filled with a smooth chocolate cream.
Hazelnut and almond praliné is layered inside and on top for a rich, nutty finish.
Classic Vanilla
A classic plain choux with a neutral craquelin, filled with a smooth vanilla diplomate cream.
Finished with a light dusting of vanilla powder on top.
Vanilla and Peanut
A classic plain choux with a crisp neutral craquelin, generously filled with a smooth vanilla diplomate cream.
A homemade peanut praliné inside and on top adds depth and a subtle roasted note.