Choux pastry
Desserts item created by Kim, Aug 26, 2013
  1. Derek Still
    "Melts in your mouth"
    PROS - I made eclairs (for the first time ever) using Kim's recipe/article as a guide. The choux was very light and almost dissolved in my mouth. It's a lot easier than I thought it would be and I encourage others to try it.
    CONS - When it says "add sifted flour all in one go, and return to heat and stir quickly" it really DOES mean Q U I C K L Y, and thoroughly.
    I filled eclairs with Chantily cream and topped them with chocolate ganache. Very excited about the result. A neighbour of mine who is a retired chef, said that they were as good as any he had ever tasted. I had a great afternoon making these Kim - thanks so much for this recipe for choux.
    Kim likes this.