Choux Pastry Gateau
Have fun giving your creation a name and please describe your recipe.
I made Gateau St. Honore with Salted Caramel. It is like little cream puffs with a pudding inside, whipped cream in the middle of the whole creation, with salted caramel on top.
Tell us about your creation's final texture after baking. Are you happy with it?
The puffs are nice and smooth and I am happy with it.
Detail how you added a Wisconsin twist to your flavors or presentation.
I used farm fresh eggs from my neighbor down the road.
How did you do?