Distinctive Catering
for events & venues

Click here to email us
or call 01236 842972

Choux Pastry

PARIS BREST CHOUX PASTRY

  • 500ml milk
  • 250g butter
  • 350g flour
  • 10 eggs
  • Apricot gel
  • 500 ml double cream
  • 2 lemons
  • 30 gm sugar
  • 1 Strawberry
  • 1 raspberry
  • 1 blackberryChocolate sauce
  • 80 gm cator sugar
  • 240 ml water
  • 30 gm glucose
  • 320 gm 70% dark chocolate
  • 50 gm unsalted butter
  • 160ml single cream

Method

  1. Boil together the milk and butter, when fully melted add the flour to the butter and beat in until smooth. Allow to cool slightly.
  2. Gradually beat in the eggs until well incorporated before adding the last of the eggs check the consistency, if it needs more add it if not keep the eggs for glazing.
  3. Pipe into buns and bake at 200ºC until firm and golden. Also on a separate tray pipe s shapes. Allow to cool before using.
  4. Whisk together the cream lemon juice & sugar until just past ribbon stage.
  5. Macerate the berries with a little sugar for 1 hour before using. Serve on the side.
  6. Dissolve the water sugar & glucose over a low heat, melt in the cream chocolate & butter until smooth & keep warm.
  7. Cut the top of the nun then cut top into 2 for wings. Pipe in a little apricot gel then top with Chantilly cream the replace the wings, place the s shape as the neck & head.
  8. Serve in a pond of chocolate sauce feathered with cram & strawberry coulis love hearts.

Previous Recipes

Cloutie Dumpling

What we do

Event Catering
Venue Catering
Wedding Catering
Buffets
Corporate Catering
Canapes
Bespoke Menus
Seasonal Produce
Themed Evenings

Contacting us

Big Bite Catering Limited
67 Gowan Brae
Airdrie
Lanarkshire
Scotland
ML6 7RB
Tel: 01236 842972
Send Email

Working with