I made my test run of Choux a la Creme today. These delicate puff pastries are well... a bitch. Whereas macarons are consistency devils, these are really about heat management. Luckily I made them small so there wasn't any major collapsing, but they did deflate. I also piped one tray entirely wrong, but at least I can correct my mistakes tomorrow. The cream is simple whipped heavy cream and sugar.