sheet pan lined with
parchment paper.
Continue piping with the
remaining choux pastry.
Brush the surface of the
pastries evenly with a little
bit of egg wash. With the
tines of a fork, make a
slight impression on the
surface. This will help the
puff to rise evenly.
At this point the choux
pastry can be frozen
chris devlin
(Chris Devlin)
#1