Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

RECIPE 48

CHOUX A LA CREME

8 big or 10 medium sized choux

Ingredients for the pate a choux (choux dough)

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250 g

Whole cream milk (or 125 ml water and 125 ml milk)

3 g 5 g

Fine salt

Caster sugar

125 g 150 g 250 g

Butter

T45 flour

Whole Eggs

Egg wash

TT

Ingredients for the cream

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500 g 80 g

Whipping Cream 32.5 %

Icing sugar Vanilla pod

1 Pc

Finish

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50 g 25 g

Icing sugar

Praline rose or candy violets

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