We also used the choux paste to create eclairs - the process is the same, but these are dipped in chocolate fondant (icing sugar, cocoa powder and water) at the end. Couldn't you just picture nibbling on one while lounging by the bank of the Sienne?
11.02.2008
A little taste of Paris
We also used the choux paste to create eclairs - the process is the same, but these are dipped in chocolate fondant (icing sugar, cocoa powder and water) at the end. Couldn't you just picture nibbling on one while lounging by the bank of the Sienne?
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