Petit Choux – we owe its invention to Popelini, the chef of Queen Catherine de Medicis, in mid-16th century.
The choux pastry owes its specificity to the fact that we rehydrate (by adding the eggs one by one) a previously dried dough (based on flour passed over a fire) with a neutral taste and swelling well in the oven, an ideal support for fillings with pastry cream or butter.
These can be filled with a flavor of your choice: chocolate, vanilla, coffee, or pistachio.
Each order contains a box of 6 (select one or two flavors).
Petit Choux – we owe its invention to Popelini, the chef of Queen Catherine de Medicis, in mid-16th century.
The choux pastry owes its specificity to the fact that we rehydrate (by adding the eggs one by one) a previously dried dough (based on flour passed over a fire) with a neutral taste and swelling well in the oven, an ideal support for fillings with pastry cream or butter.
These can be filled with a flavor of your choice: chocolate, vanilla, coffee, or pistachio.
Each order contains a box of 6 (select one or two flavors).
