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A delicate pastry consisting of a choux shell, generally filled with either whipped cream or crème patissiere - they resemble large profiteroles, but are dusted with icing sugar rather than covered in chocolate. See 'Pastry, choux'; 'Crème patissiere'; 'Profiteroles'
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.