Cream puffs are usually filled with a sweet, vanilla custard filling and then dusted with powdered sugar. Local business The Puff Dough makes their own take on the the classic French choux pastry, serving them in unconventional but likable flavors.

The home bakery specializes in choux au craquelin, a cream puff with a crunchy, crumbly, “cracked” top made from flour, butter, and sugar (they’re sometimes called “crack buns”). After the pastry’s initial crunch, you get Puff Dough’s soft, chewy dough, and a generous filling of creamy, rich, and cool custard.

They have the traditional custard flavor, a light choice for those who like bavarian-filled desserts, and the kid-friendly classic chocolate, dusted with cocoa powder.

The nostalgic Milo custard flavor is a rich win for both kids and adults; it’s even dusted with Milo powder. The ube variant is for fans of the traditional purple yam, and the matcha is good for those into the earthy, strong taste of Japanese green tea. The must-try New York-style cheesecake flavor has a tangy, cream cheese custard inside.

A box of eight for the custard and chocolate flavors costs P350, and a dozen costs P460. A box of eight for the ube, cheesecake, Milo, and matcha flavors costs P400, while a dozen costs P500.

An assorted box of eight costs P400, while the assorted dozen costs P500.

The Puff Dough will also be releasing a new line of choux au craquelin in three festive flavors – the fruity strawberry, cereal milk, and white chocolate birthday cake with rainbow sprinkles.

The pastries are meant to be refrigerated before eaten. They can last up to three days. The Puff Dough is based in Banawe, Quezon City.

Customers can place their orders via The Puff Dough’s Instagram page. Order cutoffs are every Thursday, with deliveries every Friday. – Rappler.com