Stéphane Reynaud

Choux Chantilly

Chantilly Cream Pastries

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Preparation info
  • For

    10

    Pastries
    • Difficulty

      Easy

    • Ready in

      1 hr

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Choux pastry 200 g
  • Egg yolks 2
  • Pouring cream 1

Method

  1. Using a piping bag, pipe about twenty mounds of choux pastry onto a baking tray lined with baking paper. Brush them with egg yolk. Bake in a 180°C oven for 20 minutes, then open the oven door slightly and cook for a further 10 min