Never be too big for your Choux!

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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