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A type of pastry of French origin, made from milk, eggs and flour. Used for making éclairs and profiteroles. These in turn, can be stuffed with sweet or savoury fillings. For a recipe see Gourmet Britain Recipe section.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.