Crème Chan­tilly (Chan­tilly cream):

Buckinghamshire Advertiser - - FOOD AND DRINK -

150ml dou­ble cream 2tbsp milk 1tsp vanilla sugar Bour­bon to taste Maple syrup to taste30g pecans,

roasted and tossed in maple syrup

Method For the choux pas­try:

Sift the flour. Put the but­ter and wa­ter in a medium sized saucepan and heat un­til the but­ter has melted. Bring to the boil, shoot all the flour in at once and beat quickly off the heat un­til smooth and glossy – re­turn to the heat for 1 minute if the mix­ture does not come away from the sides of the pan.

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