What do you get when you fill a wheel-shaped choux with praline mousseline?
Something very, very tasty — known as a Paris-Brest to those in the know.
And then there’s Eclairs Three Ways — caramel, fondant and chocolate — filled with vanilla pastry cream.
How about 3 lbs of European butter, encased in a dough containing another 1/2 pound or so of “regular” butter?
That would be homemade puff pastry — this is the real deal folks. Two days and a labour of love. This is actually the 2nd course I have taken with a puff pastry component. Hopefully my learning curve has shallowed out on this. Remember what happened when I tried to make it at home after the first class?
Six single folds, and into the fridge she goes…
I leave you with a caramel ball — an 80’s vintage, retro caramel ball to be exact. Until tomorrow…