Who doesn’t love a beautiful eclair or a delicious profiterole? The pasta used in these two recipes is a French classic: the pâte a choux (learn how to make it here).
Without baking, the dough lasts in the freezer for a month. However, if you already want to prepare everything overnight, just put the baked dough already cold and without filling in a tightly closed jar with silica sachets inside so that it does not create moisture and keep the crunchy dough. The next day, just fill the dessert as you prefer ? Simple, right?
How about testing some recipe with choux pate? Here at ICKFD we have some delicious ones:
CRÈME PUMP BRÛLÉE
CHOCOLATE PROFITEROLE WITH CARAMELIZED HAZELNUT CREAM
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