Choux Pastry Gâteau
Have fun giving your creation a name and please describe your recipe.
Wisconsin State Fair Cream Puff Gâteau. I used the recipe they use at the fair. I stuck to the traditional way to create Cream Puffs. I assembled the choux buns in a circle and filled each one with a generous amount of whipped cream. Then I topped each one with a dusting of icing sugar.
Tell us about your creation's final texture after baking. Are you happy with it?
The texture was very good, but the choux didn’t seem to rise at all. That was really disappointing.
Detail how you added a Wisconsin twist to your flavors or presentation.
I used a lot of Wisconsin twists this week. I used butter and cream from Organic Valley, the Wisconsin State Fair Cream Puff recipe, and a dash of Cashton maple syrup in the cream.
How did you do?