All Choux-d out.
Morning of pastry assemblage begins with peanut praline salambos - Choux filled with caramelised peanut crème pâtissière and then dipped gingerly in caramel for a shiny crunchy finish 🇫🇷 Fun fact - I actually misread 140g of flour as 40g of flour with my first batch and then nearly had a BREAKDOWN. Nobody wants floppy Choux.
Mexican hot chocolate eclairs! Chocolate, cinnamon and chilli pastry cream, candied chilli spirals 🇲🇽 Part II of my weekend of Choux (I went a bit mad)
Mont Blanc religieuses 🌰 Choux puffs filled with a chestnut mousseline, with a chocolate glaze and Chantilly cream (and some candied chestnut on top). I've gotten so nerdy with my Choux and crème pat that I did some proper scientific research with ratios and a calculator and everything. Next stop: standard deviations.
That's it, I'm all Choux-d out. Double buttah eclairs with a beurre noisette crème pâtissière, super shiny noisette glaze and beurre noisette sablé crumbs. These babies went down a treat on my on-call shift today! 🇫🇷