Finally tried Pantler’s cream puff. The pastry cream is rich, thick and custardy, and has chunks of almond nougatine inside, which gives it a nuttiness and texture that I really appreciate! You can also see the vanilla bean specks in the pastry cream if you swipe to the second pic. The choux was unfortunately not crispy anymore however, as we reached near their closing time.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Overall, not a bad cream puff, but I much prefer the one at Baristart for their lighter and milkier pastry cream, which is also bigger for about the same price and also freshly piped (it seems, from when I peeked into their kitchen). I see the appeal of Pantler’s cream puff though - probably for people who prefer a more substantial and thicker pastry cream!