You could also use straight-up whipped cream, though pastry cream is more stable. Cream Puffs or CroquemboucheThe puffs are made with a classic choux pastry, or pâte à choux. butterTo make the pastry cream, whisk together the sugar, cornstarch and salt in a medium saucepan, then whisk in the milk and egg yolks. Put the pastry cream into a piping bag (or zip-lock bag, and cut off a corner) and pipe into each puff. Check out Julie Van Rosendaal's full interview on the Calgary Eyeopener below:Calgary Eyeopener 9:42 Julie van Rosendaal on croquembouche Our food guide Julie van Rosendaal bakes something else ridiculous - croquembouche.

Source: CBC News January 27, 2021 22:50 UTC