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Sos. Virtutii, nr.1●●●●●●●●●●●●●●●●●●●4, ap. 51, sector 6
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RO
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SC Websource SRL
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What To Bake Today
With its origin in France, this dainty pastry has another fancy French name - chou à la crème. But most of us should be more accustomed to calling it profiteroles, or simply cream puffs. It has a light pastry shell made from pâte à choux. Encasing various sweet fillings, sometimes with a crispy top when baked with a thin piece of craquelin. Or sometimes with a crisp chocolate shell when dipped into tempered chocolate. And I love it even more; I. Profiteroles (makes about 25 small puffs). A pinch of salt.
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