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.
While the pastry cream chills, let's make
the pate a choux pastry for the eclairs.
Not exact matches
Sprinkled
Pate a
Choux filled with
pastry cream and topped with vanilla glaze and sprinkles!
Pipe 4 concentric rings of
Pate a
Choux on the
pastry circle.
Gateau Saint Honore is built upon the followwing
pastry items: Puff
pastry,
Pate a
Choux (Cream Puff Dough), Saint Honore Cream, caramel and whipped cream.
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.
With a rubber spatula, scoop the
pate a
choux into the
pastry bag and pipe out approximately 25 (1 - inch) rounds, spaced 1 to 2 inches apart on the parchment paper - lined baking sheet.