Choux Pastry Puffs. They will puff up so leave some space in between. French Cream Puffs Cannelés Brioches Meringues Financiers Tartes Cakes and more.
The Choux Pastry is piped in small bun shapes and baked in the oven to puff. When cool they are sliced in half and filled with a Cream or filled from a small hole made at the bottom of each Choux. Bake them at 200 degrees Celsius at the fan mode for 10 minutes and 20 minutes at 170 degrees at the fan mode without opening the oven once Sallys tip.
They can be topped with Craquelin - a simple dough made from Flour Sugar and Butter a Glaze a Ganache or kept plain.
Choux relies on a big blast of heat right at the outset of the bake. Once done the Nuns farts are rolled in sugar and serve with various. Do not open the oven door at least until you have reached the 25 minute mark. The puffs may be decorated or left plain or garnished with chocolate sauce caramel or a dusting of powdered sugar.