Perhaps the trend of papal cream puffs has already passed, but that's even better. You don't have to travel to Wadowice to ...

Press into the edges and level off the pastry with a knife ... Boil the remaining liquid to a thick syrup and cool. Whip the cream to stiff peaks and then fold the syrup in to ripple it rather ...

Furthermore, it tastes even better than it looks, with an ultra-smooth, light, and not-too-sweet mousseline cream sandwiched between lengths of delectable, lightly crunchy choux pastry.