Luca Montersino starts from a great classic of international pastry - the pate à choux - to reinterpret it, rediscovering its incredible versatility, ranging from countless shapes and sizes, from sweet to salty, from French classics such as the eclair, up to creative shapes invented from scratch.
Choux pastry is a basic pastry recipe useful for making cream puffs, éclairs and zeppoles. It has a neutral taste and is widely used in pastry and gastronomy, so it's perfect for making both sweet and savory creations!
You will find over 70 recipes: from cream puffs, to eclairs, to Paris-Brest, to religious and finally to special formats.
TECHNICAL DATA
Author: Luca Montersino
Publication date: 2015
Language: Italian
Pages: 304
