What is it? Crisp choux pastry filled with creme chantilly finished with a raspberry glaze and white chocolate ribbons.
In the first class of the month, we’ll tackle the universal choux pastry. We’ll go into the technique behind their classic texture, then discuss what ingredient makes them unique from the rest. We’ll talk about the science behind the Chantilly, then finish with a few assembly tips for those “picture perfect” profiteroles, every time!
