Cakes & Desserts
Choux Pastry – Swan Cream Puffs
Choux pastry is the base for cream puffs, profiteroles, vanilla rings and decorative swans – and with a little patience, you can master it too. Chef Roman Paulus shares his tried-and-tested method in the Lidl Culinary Academy, including an important baking tip and, as a bonus, how to make swan cream puffs. They will grace any festive table and delight everyone who tries them. Give them a go this weekend – they are easier than they look.
Prep: 1 h
Method
01.
Bring the water, butter and a pinch of salt to the boil, add the flour and cook, stirring constantly, until the mixture stops sticking to the wooden spoon. Remove from the heat, leave to cool briefly,…
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