choux shell: flour, eggs, Normandy butter, water
cookie top: almond flour, brown sugar, butter
pastry cream: yolks, milk, sugar, cornstarch, butter, Madagascan vanilla bean paste, lemon juice & zest
Serves best at room temperature within two hours it's made, please refrigerate after
Most delicious the day it is made, keeps well refrigerated for another day; refrigerated, the shell loses its crisp and the cream firms up a little more, but it can surprise you with a refreshing tingle
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