Pumpkin Spiced Puffs
These little puffs are inspired by the seasonal Autumn flavours. If you wanted to skip the craquelin, you could simply chop some pumpkin seeds and mix with some sugar and sprinkle it on to the choux buns.
These little puffs are inspired by the seasonal Autumn flavours. If you wanted to skip the craquelin, you could simply chop some pumpkin seeds and mix with some sugar and sprinkle it on to the choux buns.
You might have noticed a bit of a theme this month with choux pastry making an earlier appearance in the form of some moreish blue cheese gourgères. I've always loved the versatility of choux pastry: from different shapes, sizes, fillings and flavours. You really can eat them for any occasion. That's not the only reason I've been making it by the bucket load. I'm heading off to the Maldives (I know, I know) to do some choux pastry masterclasses and a few other events next week. The chef's whites, my everyday outfit when I taught French patisserie in Paris, have been dusted off. Recipes, equipment list and class plan have been written up. Fine tuning the rundown of the class is a bit like prepping for a stand up routine. Unlike my teachers at culinary school who demanded that you shout "Oui chef!" every time they explained things I always feel like I should be cracking some joke to keep everyone entertained. I guess that stems from my belief that cooking should be joyful and fun, even if things go wrong.
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