pâte à choux
The dough, which is the same as that used for profiterole, is piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. Once cool, the pastry then is filled with a coffee or chocolate-flavoured pastry cream (crème pâtissière), custard or whipped cream, and topped with fondant icing of the same flavour as the filling. Other fillings include pistachio-and rum-flavoured custard, fruit-flavoured fillings, or chestnut purée.
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