Choux Florentines

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Preparation info

    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Method

Procedure

  1. On a lightly buttered sheet pan, mark circles by dipping a 1-in. (2.5 cm) pastry cutter in flour and then tapping onto the tray. Alternatively, using a round cut