
They are called profiterole in the UK but it is known to us as cream puff (coz Americans calls it so). Cream puffs are traditionally served cold and are made with choux (cabbage in French) pastry with sweet creamy filling. This particular cream puff that I tried recently is no different from the traditional ones, yet it is somehow better. Happy Cream Puff along Dela Rosa St., Makati serves the Japanese version of this popular dessert pastry. Though by the store itself or even by it's packaging, you can hardly tell that this is Japanese. However, if you taste the cream puff, then you will know that it is Japanese. The shell is slightly tasteless to complement that rich creaminess of the custard filling inside. The filling itself has just the right amount of sweetness and is mixed with small ground up pieces of vanilla beans. Yes, this pastry is not sugar-loaded like most American dessert pastries.
Happy Cream Puff has been compared to Beard Papa's which is also a japanese cream puff joint. For me, Happy Cream Puff is better because it has a creamier and more fragrant filling. Plus, it's cheaper than Bread Papa's which sells their plain cream puff at around Php40. Happy Cream Puff's version of the same product which is of a better quality is sold for only Php30. However, if you ask me where have I tasted the best cream puffs, I would say at home. The ones my mom used to make when I was younger. She has been very busy with her job that she hasn't made any in years. So for now and until my mom makes her cream puffs, I am pretty happy with Happy Cream Puff.

Petit-sized of Happy Cream Puff comes in different toppings
