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Choux Trio, WA Japanese Patisserie, Ealing, London. With sesame, matcha, and azuki pastry cream.

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Paris Brest

Paris Brest - 5 components: 1. éclair pâte à choux 2. praliné mousseline 3. crunchy liquid praliné 4. crispy thin hazelnut wafer 5. crumble for the choux

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Lemon meringue eclairs

A citrusy twist on a French classic. These scrumptious Lemon Meringue Eclairs are the perfect addition to a Mother’s Day feast. | Tesco

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Raspberry, white chocolate & pistachio profiteroles

For the choux pastry 100g plain flour 50g butter, chopped into small cubes 4 tbsp each milk and water 1 tsp caster sugar pinch salt 3 large eggs, lightly beaten For the filling and topping 200g fresh or frozen raspberries 3 tbsp icing sugar 2 tbsp lemon juice 200ml double cream 150g white chocolate 50g shelled pistachios, fairly finely chopped

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Mousseline Cream, Fancier Than Pastry Cream

Crème mousseline, mousseline cream – now I’m eating these and I’m loving it! What cream do you use for your cream puffs? Pastry cream or whipped cream? Now here goes an alternative for your cute little puffs: mousseline cream. It’s … Continue reading →

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Double chocolate profiteroles with salted caramel cream

Featherlight choux pastry is stuffed with salted caramel and drizzled with a double dose of chocolate in this deliciously indulgent dessert

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The Paris-Brest, named after the Paris-Brest-Paris bicycle race, looks like a bicycle wheel, with two choux pastry circles and a praline butter cream.

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