first attempt at choux au craquelin!

My first time ever making choux pastry and it’s actually a lot easier than I had anticipated.

And they are so good with diplomat cream filling!

(It was runny at first like in the second photo, but the filling firmed up so much and gave much better mouthful feel after being refrigerated over night. I’m not sure what in the cream did that. I made an oopsie making the pastry cream the day before without adding gelatin, so I had to add it to the whipped cream instead right before assembling 🙈)