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Pâte à Choux Ornaments
Preparation info
- Difficulty
Easy
Appears in
By Bo Friberg
Published 1989
Ingredients
¼ cup 60 ml ½ ounce 15
Method
- Follow the directions for making pâte à choux. Force the finished paste through a fine strainer and cover tightly.
- Draw 5 circles, 3½ inches (8.7 cm) in diameter, on each of 3 half sheets of baking paper. Invert each paper on a half-sheet pan securing the papers to the pans with a small dab of pâte à choux in each corner.
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