This is an art in itself and requires very accurate measurements of ingredients as well as the correct oven temperature. Marco will put you at ease throughout this demo and show you how to create the traditional sweet version as well as the contemporary savoury take on these!
Basic choux pastry. My mum used to make choux buns every week, stuffed with whipped cream and dribbling with chocolate. The recipe is easy to use and don’t worry when the egg yolks refuse to mix in with the mash, they do in the end!
Profiterole Tower. Like a witch’s hat, the choux buns are stuck together with caramel and we make two caramel nests. Wow factor dessert!
Individual choux buns, filled with sweetened whipped cream and dipped in dark chocolate and white chocolate.
Savoury Choux Buns. Same basic mixture but with added parmesan cheese, smoked paprika, chopped parsley, garlic and seasoning. We stuff these with a mushroom and leek cream mixture and a spicy beef mince mix.
Marco will happily answer questions from our audience as we go along.
The demonstrations will only have ten people present and all recipes will be emailed to you prior to the event to whet your appetite.
Top Tech Tip. If you hook up an HDMI cable from your laptop to a TV in your kitchen, you then have two screens to allow you to have an audience at home!