This recipe, chosen by Caroline from A Consuming Passion, was amazing. It was originally supposed to be a cream puff ring. I read that other TWD bakers were having problems with their "rings" collapsing, so I took the petite cream puff route.
I have made pate a choux (or choux paste...or cream puff dough...) many times before, and was anxious to try Dorie's recipe. LOVED it. The cream puffs had the exact flavor a cream puff should have, and were also the perfect consistency...crisp on the outside, moist on the inside.
It was also relatively easy to pull together.
The chocolate on the outside & the crunch of the almonds just added an extra wonderful flavor and texture.
This will definitely be made in my kitchen again, and again, and again...!!