Shane C

February 9, 2017 at 2:32pm

Simply lovely and great suggestions! A little trick for the eclair pastry (pate a choux): once you have piped them, to smooth out the little points on the raw dough, take some water in a little bowl and wet a finger just tapping the irregular area and it will flatten and not burn. Makes them pretty!
Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.