cream puff update

upon further research about cream puffs i realized that you don't need a pastry bag to make them creamy! in fact most cream puffs are big puffs, half puffs filled with cream and topped with a lid. the little ones with the cream inside is a minority puff.

so to alter the recipe a little.

let them cool, but you before you devour them. cut each puff in half. spoon in a bit of the filling and put the lid back on. you can also get rid of the lid, but really, why? serve it with the lid on the side like a clam chowder bread bowl.

so while chris, tricia, and raul and i were held back by my ignorance of cream puffs you and your party will not.