My first selection for June’s Tuesdays with Dorie recipe is the Chocolate-Tipped Cream-Puff Pocky Sticks. While I’ve heard of them, I never actually seen one in person.
I can’t imagine they would taste better than Dorie’s homemade version.
First, you make the choux pastry, then pipe it into thin sticks. After they have baked and cooled, you cover the ends in chocolate (dark, milk, or white), then sprinkle them with decorative dots. I used Swedish Pearl Sugar.
They are terrific with tea or coffee, or just as a snack.
The other Dorie-bakers produced some very colorful versions!
