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Learn step by step how to make an incredible pâte choux, dry and hollow like it’s supposed to be, filled with a raspberry and rose creme légère (pastry cream enriched with whipped cream) that is really light and delicious. On top of the choux goes a very easy glaze made with all natural color. Pâte choux is the same dough used for éclairs and profiteroles and it’s incredible versatile, learn how to make it to perfection just like a pastry chef does.
Music courtesy of Audio Network