Choux Pastry Gateau
Have fun giving your creation a name and please describe your recipe.
Not Feeling It Gateau. I call it that because I was sick for most of the week and only had a short window to get it done. I was so tired, and it looks a mess, but it tastes good. I layered choux pastry disks and profiteroles with chocolate and regular whipped creams and chocolate and vanilla puddings. I also topped it off with ganache. Looked awful but tasted good.
Tell us about your creation's final texture after baking. Are you happy with it?
The choux could have baked a little bit longer and the lack of structure made the gateau collapse.
Detail how you added a Wisconsin twist to your flavors or presentation.
How did you do?
It’s not pretty, but it’s edible.