Cream Puffs
Pâte à choux has to be the most versatile dough in baking. It’s the base for profiteroles (aka cream puffs), eclairs, gougères and french crullers (my fave!). It also requires a lot of technique and know how. The ratio of eggs, water, butter and flour is the most important part of baking pâte à choux. It is […]