Jennifer, if the choux pastry tastes a bit egg, try cooking the dough and baking the puffs for longer. Extending both of those processes should help get rid of any of that residual "eggy" taste. Additionally, you can flavor your whipping cream with a bit of almond extract, or if you really want it to shine, use Fiori di Sicilia. It's a heavenly combination of citrus blossom and vanilla bean. This ingredient might be the trick! Kye@KAF

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