I have my Mum to thank for my love of choux pastry.
When we were little my Mum used to cater for weddings and events. Now I know how much work is involved with what she created, I honestly have no idea how she did it single-handedly.
Her passion for baking did mean we would have the best spread ever at our birthday parties, and it always included a choux pastry treat, something that is still part of the family feasts now.
There are so many methods to make choux pastry but its my Mum that taught me how to make these so well.
So the question is do you have it as a sweet or savoury treat? The savoury options my Mum makes are best made small and piped like a profiterole. My favourite flavours would have to be filled with smoked salmon, Philadelphia cream cheese and chives or how about slow cooked beef with horseradish sauce.
For sweet, I can’t honestly decide whether I prefer profiteroles or eclairs, so I’ve decided to change my virtual class to make both. People baking with me can then decide what they want to create.
On my pastry masterclass we make a salted caramel sauce for the top of the eclairs and honestly it’s delicious.
Mastering choux pastry opens up so many different options for homemade delights. I’d love to know what your favourite flavour and filling is, drop me a message to let me know.
I have my Mum to thank for my love of choux pastry.
When we were little my Mum used to cater for weddings and events. Now I know how much work is involved with what she created, I honestly have no idea how she did it single-handedly.
Her passion for baking did mean we would have the best spread ever at our birthday parties, and it always included a choux pastry treat, something that is still part of the family feasts now.
There are so many methods to make choux pastry but its my Mum that taught me how to make these so well.
So the question is do you have it as a sweet or savoury treat? The savoury options my Mum makes are best made small and piped like a profiterole. My favourite flavours would have to be filled with smoked salmon, Philadelphia cream cheese and chives or how about slow cooked beef with horseradish sauce.
For sweet, I can’t honestly decide whether I prefer profiteroles or eclairs, so I’ve decided to change my virtual class to make both. People baking with me can then decide what they want to create.
On my pastry masterclass we make a salted caramel sauce for the top of the eclairs and honestly it’s delicious.
Mastering choux pastry opens up so many different options for homemade delights. I’d love to know what your favourite flavour and filling is, drop me a message to let me know.
