Above: Pate A Choux Dough has been used to make Profiteroles.
BAKING TUTORIAL: Pate A Choux Dough and Profiteroles
by Chef Mitch
Pate A Choux dough is often considered an "advanced" baking technique. But it's not as hard as some chefs want you to think; all you have to do is follow the directions.
Recipe and photo tutorial here:
REMINDER: Enlarge the BLOG images by clicking on them.
Below: A profiterole has been filled with chocolate buttercream.
Above: Profiteroles have been filled with vanilla ice cream and drizzled with chocolate ganache.
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