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from The Flavor Bender

Basic Choux Pastry and Troubleshooting guide

Learn how to make Perfect Choux Pastry (Or Pate a Choux!) - A great basic troubleshooting guide to make sure you get perfect Choux Pastry every Single time!

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from Bloglovin’

Three Flavors Choux cream: One recipe three variations (dailydelicious)

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from Foursquare

Maitre Choux

MAITRE CHOUX - specialist Choux Pastry patisserie located in London's South Kensington baking Eclairs, Choux and Chouquettes. Chef: Joakim Prat.

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from Eugenie Kitchen

Mousseline Cream, Fancier Than Pastry Cream

Crème mousseline, mousseline cream – now I’m eating these and I’m loving it! What cream do you use for your cream puffs? Pastry cream or whipped cream? Now here goes an alternative for your cute little puffs: mousseline cream. It’s … Continue reading →

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Arrange 24 mini puffs in a wreath shape on serving platter (10 puffs in inner ring and 14 puffs in outer ring). Drizzle puffs generously with white chocolate. Arrange remaining 12 puffs over top of ring. Drizzle with additional white chocolate. Decorate and serve. Garnish Ideas DCD Chocolate Leaves, DCD Chocolate and Cinnamon Dusted Almonds

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from Tastemade

Strawberry Cream Puffs

Strawberry and cream puffs guaranteed to please.. Ingredients: 1 cup (125 g) flour, 3.5 oz (100 ml) milk, 3.5 oz (100 ml) water, 2 tsp (10 g) sugar, 1/2 tsp salt, 5 1/2 tbsp (80g) unsalted butter, 4 eggs, Filling, 2 cups (480g) heavy cream, 1⁄3 cup (40g) powdered sugar, 1 tsp (5g) vanilla extract, Fresh strawberries, cut into slices

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from Eugenie Kitchen

Mousseline Cream, Fancier Than Pastry Cream

Mousseline Cream, Fancier Than Pastry Cream it was a little too heavy so I whipped a little cream and folded it in. Filled-cooled cream puff shells and refrigerated. Wonderful. Decadent.

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from 100 Days Of Evelyn

Peacock Profiteroles

A while ago I saw a photograph of profiteroles decorated into swans. I thought they looked elegant. Then the bright idea came to me about weeks ago - why don't I try to make a peacock profitero...

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