Tibia

S & I: Choux pastry dough, pastry cream and chantilly cream filling, sprinkled with icing sugar. H & C: Originally filled through a small hole with a mixture of pastry cream, chantilly cream and rum and finished with coconut and butter cream. Today it is often found in a more humble interpretation filled with sweet egg cream or chantilly cream through a lateral cut and finished with fios de ovos or sweet egg cream.