Choux pastry or pâte à choux is a light pastry dough used to make profiteroles, croquembouches, éclairs, French crullers, beignets, St. Honoré cake, quenelles, Parisian gnocchi, dumplings, gougères, chouquettes, craquelins and churros. It contains…butter, water, flour and eggs. Wikipedia
If there was ever a frugal “cheat” of a dessert, Profiteroles, or Cream Puffs, as they are often called when filled like this, have to be it. Easy to make, requiring no special equipment, although a piping bag & tip is nice. Cream Puffs are inexpensive and can be partially made ahead. These Cream Puffs with Mascarpone Filling & Blueberry Compote are a fabulous dessert! What more could one want?
Cream Puffs with Mascarpone Filling