The Pâte à Choux Dessert Pastry Collection

The Pate A Choux Pastry Collection By Rebecca Gordon Editor-In-Chief Publisher Buttermilk Lipstick Instructional Culinary Magazine How To Make Miniature Cream Puffs By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques Rebecca Gordon's Buttermilk Lipstick Digital Culinary Instructional Magazine Cooking & Baking Tutorials Modern Southern Socials Game Day Entertaining Pastry Chef TV Cooking Personality Game Day Entertaining Southern Hostess Southern Entertaining Spring Entertaining Spring Party Menu Birmingham AlabamaSpring Entertaining

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The Pâte à Choux Dessert Pastry Collection

When spring entertaining is in order, be certain your menus are filled with a selection of fine French inspired pastries from Miniature Chocolate Éclairs to Miniature Cream Puffs. These sweet canapés styles are guaranteed to elevate tables instantly. A recipe of pâte à choux may also be used to fashion a gaggle of lovely swans as well. Learn how to make this beautiful pastry with a few straightforward pointers.

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How To Make A Gaggle of Lovely Swans

Eye-catching sweet small bites have long been conversation starters when spring entertaining is scheduled & planning party menus need not involve numerous recipes. Several hardworking formulas offer various styling opportunities to provide a good collection of desserts worth sampling.

How To Make Pate A Choux By Rebecca Gordons Buttermilk Lipstick Digital Culinary Instructional Magazine Cooking Baking Tutorials Game Day Entertaining Modern Southern Socials RebeccaGordon Pastry Chef TV Cooking Personality Birmingham Alabama How To Make Classic Dessert Pastries Pate A Choux Buttermilk Lipstick Publisherrebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

Pipe 1 1/4-inch ovals shapes of choux paste approximately 1/3-inch high on parchment paper-lined half sheet pans spacing 1 1/2-inches apart. Do not flatten the tip at the base where the piping bag has been lifted from the shape. Bake 18 to 20 minutes or until golden brown. Fill a piping bag fit with a #5 tip with choux paste. Pipe long “S” shapes approximately 2-inches in length over a parchment paper-lined half sheet pan. Bake 8 minutes or until puffed & golden brown over the surface. Cool completely.

Slice the ovals in half & fill the bottom portion with Creme Mousseline or Vanilla Bean Creme Patisserie. Slice the top pastry portion in half lengthwise & position them on either side of the chosen filling. Insert the “S” shaped pastry towards the front & into the creme. Prepare up to 2 hours ahead & chill until ready to serve.

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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