Monday, May 17, 2010

professional baking class - Pate a Choux

time to get fancy! pate à choux is a pastry dough used to make profiteroles, eclairs, and other fun and pretty things. it's made with only butter, water, flour and eggs. it rises because of all the steam! that's why these things hollow out, and then you fill them with delicious pastry cream.

my partner and i made chocolate mousse filled profiteroles, and then we built them into a croquembouche. i took it home with me but since it was warm outside it fell apart. but i ate most of the profiteroles anyway. heh. also notice the pretty swans that another group made!

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