Choux a la creme
Choux pastry is a little piece of magic. Try this delicious recipe from Sev at Creme de la Creme to bring some French sparkle to your table.
For the choux paste:
For the chocolate chantilly:
This is the key to the success of the recipe: the consistency! It needs to be supple but not runny, therefore you might need to use more or less egg mixture than the recipe states (as it all depends on the size of the eggs and the temperature of the batter when you will add the eggs).
For more detailed instructions (and the science behind!) choux pasty, visit the Creme de la Creme website.
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