Greggs · Fast Food
Choux pastry piped into an oblong shape, then filled with fresh cream and topped with chocolate fondant icing. Shell is baked to be light and hollow, which leaves room for the cream inside to sit in a single, tidy line. Found on the sweet counter alongside doughnuts and buns, it uses a very familiar formula: crisp-baked pastry, cold dairy filling, and a smooth chocolate cap. It's served ready to eat, with no heating or extra prep needed. Cream filling is piped cold, so the pastry stays crisp until you bite through. Chocolate topping is a fondant rather than ganache, giving it a firmer, shinier finish. Best eaten the same day before the pastry starts to soften.
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