choux pastry Archives - The Sweet Rebellion
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Desserts, Recipes, Tarts & Pastries / 30.10.2019

It was actually the beautiful crackly appearance of Choux Craquelin that tempted me to try it. But it's the amazing crunchy texture that has me making it again and again! Craquelin is a simple cookie-like dough made with just butter, sugar and flour. It is rolled very thin, cut into circles and placed on top of the choux buns (profiteroles) before baking. In the oven the craquelin bakes into the most delicious, crispy topping that totally transforms the choux buns. A really quick, easy step that is well worth the effort. The mousseline filling is essentially a crème pâtissière enriched with butter...

Desserts, Tarts & Pastries / 26.09.2019

The Paris Brest was created in 1910 by Chef Louis Durand and is simply a ring of choux pastry that is filled (traditionally with a praline mousseline cream) and decorated with almonds. The origin of the name is an old bicycle race between Paris and the city of Brest in Brittany - the circular shape of the pastry is intended to represent a bicycle wheel. I decided to fill mine with an easy chocolate mousse, which is deliciously creamy and rich with the crunchy pastry, and not too sweet.Choux pastry, unlike other pastries, is a rather wet dough that bakes into a light and crisp...

Desserts, Recipes / 17.10.2018

If you have evered ordered Churros with Chocolate Sauce from a restaurant, you have likely experienced something delicious. But just wait until you taste the home-made version! Hot, crispy and fresh out of the fryer is the best way to enjoy these babies - preferably dipped in a rich chocolate sauce. For those who've never tried one, a Churro is a Spanish and Mexican dessert made by deep-frying a choux-pastry dough, then rolling the hot pastry in cinnamon and sugar. Quite similar to a doughnut but crispier, and with a slightly softer texture inside. Churros are best when served immediately after frying...

Desserts, Recipes / 15.12.2017

Perhaps I am in the minority here, but I am not keen on traditional Christmas Pudding. It can be quite heavy and rich, and in our hot climate there are so many other delightful options to end your Christmas meal. Having said that, the look of a Christmas pudding is instantly recognisable. So why not borrow that familiar, festive look but make a much more (in my humble opinion) delicious dessert! I was inspired by a Sainsbury's recipe to make this Chocolate Profiterole Christmas Pudding stack. The crisp chocolate pastry provides the perfect shell to encase a vanilla diplomat cream. A decadent drizzle of white chocolate...