I think I’ve been fairly productive so far this weekend! When I made the petits choux in the previous post, I also piped out some round shapes to make paris-brest. In case you weren’t aware, pâte à choux (choux pastry) is used to make paris-brest, petits choux, éclairs, religieuse, croquembouches, St. Honoré, gougères and chouquettes. I’ve made all of these before except for St. Honoré, which shall be my next project, haha.
Recipe can be found here