Cocoa’s light, fluffy, crisp, supple, delicate, soft cream puffs are due to Pastry Chef Jessica Isaacs perfected recipe for pate du choux pastry. ‘Choux’ in French means cabbage, as the puffs roughly resemble the leafy green. It is believed that Catherine Medici’s chef invented the pastry in the 1500s.
Cocoa fills its cream puffs with its own pastry cream made from scratch, offering three flavors: Vanilla, Chocolate and Strawberry.
Our cream puffs, typically dusted with confectioners sugar, can also be dipped in chocolate and have a sprinkling of nuts for an added flourish.
Cocoa also offers croquembouche – a cone of cream puffs, piled high and then caramel is spun about to add a crunchy amber accent. A fondant banner with an inscription can be added for a special occasion.