ingredients
directions
1. Assembly: |
2. Eclairs - fill pastry bag with vanilla diplomat cream using a #5 round tip and pastry bag. Poke hole in the bottom of the eclair and fill. Warm Yvonne's glaze, dip top of elcairs with glaze, top with chocolate rectangle. |
3. Paris Brests - cut in half to create top and bottom circles. Fill pastry bag with hazelnut cream (diplomat cream with 1 T hazelnut paste added in) using the #5 star tip, pipe cream in a circle on the bottom, place top on. Then sprinkle powder sugar over tops followed by chocolate stripes across tops. |
4. Profiteroles - cut in half to create top and bottom. Fill pastry bag with chantilly cream and pipe using #5 round tip on bottom part, place fresh fruit on cream so you can see after the top is placed on. Place top on chantilly cream and fruit, generously sprinkle with powdered sugar. |
5. Carmel Puffs - fill pastry bag with vanilla diplomat cream. Using a #5 round tip, poke hole in the bottom of the eclair and fill. Carmelize sugar and dip puffs into sugar then press firmly into flexi mold. Let harden. Remove from molds. |
6. Presentation: Place each pate a choux in a mini muffin cup and tastefully arrange 4-6 ea. kind onto a white platter. |
Keywords
pastries1,final, gnvdc
