The sweet spot

The Guardian - Feast - - Feast - Ta­mal Ray

I used to be mad about eclairs as a child. I must have got through my own body weight in them, but it wasn’t un­til many years later that I re­alised they came in ver­sions other than the stan­dard cho­co­late and whipped cream.

Choux pas­try can be daunt­ing if you’ve never made it be­fore, but there will be enough here for a few ex­tra shells, just in case a few go wrong in the oven.

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