the creme puff has a fancy new coat.

Choux is the perfect little shell. Its buttery, tenderly firm crust rises in the oven, creating the perfect void to fill with a bite of swirled dark chocolate mousse. Then we wrap this crème puff in a coat of crackling chocolate pastry, because sometimes you need a decadent treat.

The Craquelin au Chocolat (aka the chocolate crackle creme puff) at 1871 Bakehouse.