© The Financial Times Ltd 2015 FT and 'Financial Times' are trademarks of The Financial Times Ltd.
June 20, 2014 6:50 pm
I have always stayed clear of choux pastry, or pâte à choux. After all, here in Paris I’m surrounded by so many wonderful pastry shops, all laden with jaw-dropping éclairs, religieuses and St Honorés, so there seemed little point.
Scroll down for method and ingredients
Makes about 12 profiteroles
But I love these profiteroles’ lightness and tender crispness and their capacity to handle any cream and flavour. They are best eaten the same day – after that, the special crispness goes and the pastry becomes ordinary.
I have made a sauce with fresh raspberries, but you can always substitute with a purée of apricots or strawberries or the classic chocolate or caramel. And, of course, you might want to try combining a couple of sauces.
Rose Carrarini is co-owner of Rose Bakery in Paris and author of ‘How to Boil an Egg’ (Phaidon, £22.95)
|110g||butter, cut into 2cm dice|
|Juice||of 1 lemon|
|2 tbs||icing sugar|
Copyright The Financial Times Limited 2015. You may share using our article tools.
Please don't cut articles from FT.com and redistribute by email or post to the web.