Last night we made quite a few delicious desserts all with pate a choux. First we made a Paris-Brest, which is a ring of pate a choux filled with cream and topped with almonds and sugar. Chef actually complimented all of us on how nice they turned out. He says we are better at piping pate a choux than he thought we would be. Next, we piped profiteroles and swans. Profiteroles are like ice cream sandwiches done cream puff style. The pate a choux is piped into rounds, topped with almonds and sugar, baked, and then filled with vanilla ice cream and topped with chocolate sauce. We all we able to taste the ones chef made for the demo and they were delicious! The swans seemed the most daunting at first, but they ended up being my favorite. We piped the bodies and necks, baked them, filled the bodies with pastry cream and whipped cream and then assembled the swans and dusted them with powdered sugar. They turned out so pretty! I was nervous bringing them home because I didn't want any of them to get smashed. :) We also made popovers last night, but they didn't seem like much so there are no pictures of them.
Here are the pictures of my lovely creations:
Profiteroles
Swans
Paris-Brest
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