THE DISH: Vanilla Cream Puffs from Moutarde

This week we found a pastry that fits in the palm of your hand but has a taste that fills your mouth. 

, which is celebrating it's 10-year anniversary this month, makes a delicious $3 vanilla cream puff in-house.

The co-owner and baker, Bruno Berrebi, makes each cream puff by hand, as well as eclairs, baguettes and croissants.

He was trained in France by a famous baker, Michel Galloyer.

Back in France, Berrebi's partner, Claude Louzon, asked him one day, "'Do you want to open a business?'"

Berrebi said that he wanted to, but he did not know how to bake.

Louzon introduced him to Galloyer. Before the mentorship began, the chef said to Berrebihe, "'When I am done training you, you'll know exactly what I know and you then can open your own business.'"

So, when Berrebi was ready, they opened a small bakery in France together. Then 10 years ago, they decided to open a restaurant in Brooklyn.

The cream puff comes in vanilla, pistachio and coffee covered, but my favorite is the vanilla.

The frosting on top is sweet and smooth. The first bite is crunchy, with a thin shell of dough, and there is an explosion of cold vanilla filing.

The next bite is the last bite, but the taste of France is all you need after a large meal. 

For bigger appetites, try Berrebi's favorite: the Cognac eclair.