- 70 Pâte à Choux shells
- 1kg Custard - Pastry cream
- Chocolate, dark (melted)
- Slit one side of each choux shells or make a hole on one side of each shell.
- Fill the pastry bag with cool pastry cream.
- Pipe in a generous amount of pastry cream in each shell.
- Dip the top of each shell in Melted chocolate or spread the chocolate on the shells with a spatula.
Let the chocolate set before serving.
Custard filled shells should be stored in the fridge and consumed within 2 days.