Never be too big for your Choux!

There’s something quite refreshing about mixing light pastry, whipped cream, and chocolate or toffee sauce. The dessert course or mid-morning treats often include the joys of the eclair or a small mountain of profiteroles

At the heart of these delicacy is the bun – pâté à choux. The little pastry comprising of butter, water, flour and eggs; beaten well and baked. Almost a Yorkshire pudding but much lighter in texture and taste.

Left to cool then filled with whipped cream and finshed in a rich chocolate sauce these are as moorish as they are easy to make.

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