Petit Choux (Puff Pastries)
The choux pastry owes its specificity to the fact that we rehydrate (by adding the eggs one by one) a previously dried dough (based on flour passed over a fire) with a neutral taste and swelling well in the oven, an ideal support for fillings with pastry cream or butter. We owe its invention to Popelini, the chef of Queen Catherine de Medicis, in mid-16th century.
These can be filled with a flavor of your choice: chocolate, vanilla, coffee, or pistachio.
The choux pastry owes its specificity to the fact that we rehydrate (by adding the eggs one by one) a previously dried dough (based on flour passed over a fire) with a neutral taste and swelling well in the oven, an ideal support for fillings with pastry cream or butter. We owe its invention to Popelini, the chef of Queen Catherine de Medicis, in mid-16th century.
These can be filled with a flavor of your choice: chocolate, vanilla, coffee, or pistachio.
The choux pastry owes its specificity to the fact that we rehydrate (by adding the eggs one by one) a previously dried dough (based on flour passed over a fire) with a neutral taste and swelling well in the oven, an ideal support for fillings with pastry cream or butter. We owe its invention to Popelini, the chef of Queen Catherine de Medicis, in mid-16th century.
These can be filled with a flavor of your choice: chocolate, vanilla, coffee, or pistachio.