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Number cake with choux

When our friend turned 50 and I asked him what was his favorite cake he answered immediately: the Paris-Brest. So I didn’t have to think twice regarding the birthday cake: a number cake made of choux filled with praliné cream, and as he really loves praliné, I...

Chocolate choux

I love choux pastries, when they are perfectly round, airy and not cracked… I always have a little stock of choux in my freezer, cooked and ready to be filled. So when I have last-minute guests, I don’t panic, I prepare a smooth pastry cream (chocolate one...

Choux au craquelin

In this post I am sharing with you the detailed step by step recipe of choux au craquelin. The craquelin is this thin crispy and crackly layer on top of the choux, that allows the pastry to puff properly and evenly. This recipe is a bit different from the one I use...

Chestnut & pecan nut eclairs

Choux pastries are the first classic pastry I have ever prepared. It is easy  when you respect a few rules. I like to prepare the classic ones, but also to play with flavors and add textures to create unique versions. For those ones, I had some nougats  that we...

Choux pastry for eclairs

In this post I am sharing with you the detailed step by step recipe of eclairs. It’s indeed more difficult to have nice, smooth, cracks-free shells of eclairs than for choux.  You can prepare them in advance and store them in an airtight box in the freezer for...