Tag: ganache

Clementine Profiteroles

Clementine Profiteroles

As the foundation of cream puffs, eclairs, and beignets, choux is one of the essential doughs of French pastry-making. The technique was perfected by the great 19th-century chef Antonin Carême who would begin baking the dough at a high temperature to make it rise and finish it at a lower temperature to bake it all the way through.