Black sesame cream puff

Classic French patisserie and American bakeshop goods reimagined with exotic Asian ingredients is having a moment in Gotham’s sun: hojicha ice cream, green tea brownies, Mont Blanc infused with yuzu and more. I was in heaven. The cream puff, with its plain choux base, is a constant source of inspiration for local chefs, and filled with everything from earl grey and matcha to my new love, black sesame (you could find all three at Bibble & Sip). The it ingredient has a nutty and sophisticated flavour and, when blended with pastry cream, turns a striking grey colour. These puffs are slightly larger than run-of-the-mill American varieties and are topped with traditional sablé à choux or craquelin (a streusel-like mixture that adds sweetness and crunch, and gives the choux a uniform dome shape). For me, they’re elegant yet edgy, and best enjoyed piped to order when the choux is still crisp.