He HUFFED and He PUFFED and He blew.........

I had a taste of a pastry called Cookie Puff in Sydney. It looks like a GIANT cookie, actually. Couldn't resist buying one to try when I saw it at a mall in Sydney, the fragrant aroma filling the basement floor of the mall was probably another irresistable factor.

Took one bite and I realised what this Cookie Puff is. It is the Taiwnese Polo Puff and I learned how to make it during my Creative Culinnaire Class months ago. The puff is extra crispy because of the topping on the puff. It is a sugar puff pastry, I think and it adds a really light and sweet taste to the puff. The filling is best if kept light cos a heavy custard filling kinda dampen the whole puff.

Finally had a chance to make it again on Saturday. I think mine tasted as good as the one in Sydney although I am not vey consistent with the size of the puff. I also made three types of filling, a custard filling that RH adored, a green tea cream filling that SY requested and a regular cream filling with Grand Marnier that I felt was most like the one in Sydney.

The "not so great" thing about any choux pastry puffs is that they tend to get soggy before the day is out. Best to make pipe it right before the guests arrive.