I have a feeling that the French invented cream puffs which they call ‘pate à choux’.

Certainly we have had both savory and sweet versions of choux pastry during our cooking classes with the very French Chef Eric. This is one of the sweet versions, a chocolate ‘choux’ (cabbage) filled with banana cream, and because this a world spices cooking class, containing one of the latest spices to hit the culinary world, tonka beans.The chocolate ‘choux’ batter, for making French-style cream puffs, must be beaten extensively.
Chocolate choux goo sprinkled with flaked almonds ready to go into the oven.
Chocolate cream puffs just out of the oven. Apparently we didn’t beat them enough; they’re a little flat.
Tonka beans have a pungent fragrance of vanilla, almonds and cinnamon with just a hint of mothballs (to me at least). They are quite popular in France where they are known as Feve Tonka, and grow in the the Amazon Forest. They are banned in food in the USA because of some concerns over the coumarin in it. Vanilla beans make a great substitute!
Inside was banana cream and the topping was sweet caramel with tonka bean spice.Chef Eric posts many of his recipes on his website: http://www.911cheferic.com/

More of the Daily Post’s Weekly Photo Challenge: Sweet.