Choux pastry W
hipping up choux pastry (or pâte à chou as the French call it), can be a bit of a faff when you’re running a busy restaurant or cafe, so let us take care of this job for you. By the way, did you know that when translated, pâte means ‘paste’ and chou means ‘cabbage’? Think about the cabbagelike shape of profiteroles and it kind of makes sense …
Profiterole Paradise This carefully crafted dessert starts with a crisp pastry case into which we pour caramel sauce, before filling it with dairy cream-stuffed profiteroles and flooding it with Belgian chocolate ganache. The finishing touch is a further drizzle of caramel sauce. V
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