Remember the pate a choux I’ve frozen last Saturday? Well, I used it today! My first intention was to make Napoleons using this quick puff pastry recipe that I have been wanting to try for a while. But, since there is not a habit of labeling the flours in our house, I accidentally used a low gluten, whole-wheat flour, and the puff pastry didn’t puff. And I had already prepared pastry cream to make Napoleons. So, I used my frozen pate a choux and made cream puffs!

Yesterday, I didn’t create any recipe, but combined two recipes and came up with something I wanted to make for ages: Lemon Choux Puffs!! Do you know my favorite dessert as a child? Chocolate profiteroles of course! That’s why I always love food made with pate a choux. And I decided so many recipes. This is yet another recipe from one of the blogs I like to follow. But instead of filling the puffs with pastry cream, I tried something different and made lemon curd instead. I came by this recipe in Claire Robinson’s show (I love that she uses only five ingredients in her recipes!). But the pate a choux recipe yields 40 puffs, and my lemon curd wasn’t enough for all of them. So, I refrigerated half of my pate a choux to use later. However, I now think that I may have increased the lemon curd amount by adding some whipped cream. You can try it that way. Next time, I’ll try it that way.