The main times I've made it have been for large family gatherings and for my GCSE food tech project in which I made
choux bun / cupcake hybrids which looked like swans once a week for 2 months -LRB-..
Fill the base half of
each choux bun with blackberry cream.
Gently fill
the choux buns using a pastry bag with a long narrow tip.
Whether they are individual chocolate drizzled
choux buns such as Hot Chocolate Fudge Sauce Covered Profiteroles, or a large cream filled sponge cake like my Strawberries and Cream Cake.
These lovely, light, airy
choux buns are filled and topped with a squidgy chocolate mousse mixture and coated with chocolate icing and chopped nuts.
It would also be good if it said approximately how many
choux buns you should end up with.
Not exact matches
Edd Kimber puts a new spin on classic French
choux pastry with these salted caramel
buns filled with popcorn cream and finished with a crispy craquelin top