I have been going through my recipe notebooks and came across a morning pastry I have not done in a long time. It was taught to me from my Swedish Pastry Chef years ago, but the problem is someone(aka my kids) decided to draw in the book now I can not read out the name.
This is the best way to describe it: It is a pate-a-choux piped in a round then a small round of sweet dough placed on top prior to baking. After the bake, we use to fill the inside with rasp. jam/pastry cream/vanilla whipped cream.
If anyone has made or seen this type of pastry, please let me know what the name is. Have a Merry XMAS and Happy New Year!!