So here we are at the end of the week, once again incarcerated by Covid! Not such a bad thing, gives us time to brush up on those pastry skills. On Wednesday, we discussed Pate A Choux (cream puffs), and today we will move forward with using our new skill to produce a plate. If you missed the first installment, you can find it here; http://www.professionalchefsfoodnetwork.org/2022/01/05/pate-a-choux-pardon-moi/
These are a few examples of items that can be made with Pate A Choux. The first item is a more of a buffet center piece, and of course will require more effort and time. The second and third item are somewhat easier, and more common for a plated dessert. Here are a list of items and recipes you may want to gather to create a spectacular plate!
One recipe Pate Choux, from the previous post
One recipe pastry cream; as a filling, I'll add this below
One recipe basic caramel glaze; Below
One recipe chocolate ganache; 1:1, cream : chocolate, melted together
One recipe chantilly cream; fancy name for whipped cream
Garnishes; fresh berries, fruit coulis(sauce), toasted almonds, edible flowers, fresh mint, etc.
Keep in mind you don't need all these things, simple is best!
Remember folks, have fun! It's only food! Cheers, and have a great weekend!