Hi everyone. To my knowledge, there isn't a Beard Papa's cream puff store in Toronto yet, but there is out west. I haven't tried it, but according to an article I read (http://www.sfgate.com/cgi-bin/article...), their cream puffs are filled with a custard "inside an inner shell of choux pastry and an outer layer of pie crust". I'm just trying to figure out what that means and how they're able to do that. How do they encase a cream puff / choux pastry in pie dough (assuming that they bake it only once)? Hmm .... any descriptions and insights would be much appreciated. Thanks.