I remember in school we learned about them and
made pate choux (the wet dough for the balls which is the same as eclairs).
There's a more detailed look into
making the pate a choux.
While the pastry cream chills, let
's make the pate a choux pastry for the eclairs.
Refrigerate covered at least 20 minutes.While the puff pastry is resting,
make the pate a choux and place it in a pastry bag with a # 4 (8 mm) plain tip.
Well I did nothing as cool as the duckies, but yesterday I did
make pate choux pastry for the first time, and had a hair dying accident.
Not exact matches
I love her Simply Perfect recipe series where she shows you how to
make, well, perfect cupcakes, blueberry muffins,
Pate a
Choux and the list goes on..
Once you have mastered the
Pate a
Choux recipe for
making the delicate cream puff shells you can create endless combinations for new desserts!