Water 4oz
Milk 40z
Butter 40z
salt 1/2tsp
Bread Flour 6oz
Eggs ~10z
*side note* All milk pate a choux is very tender, all water is crispy, and half water half milk is in between
Eclairs and Cream Puffs filled with diplomat cream 1:1 pastry cream and whipping cream
dipped in ganash and a simple glaze
Creme Paris Breast
Pastry Cream 8.1oz
Praline Paste 6oz
Butter 12oz
Paris Breast (piped in a circle and topped with egg wash and almonds)
Creme Chiboust
Milk 13.75
Vanilla Bean 1/2
Sugar #1 .7oz
Cornstarch 1.4oz
Yolk 3.2oz
Gelatin 3 sheets
Butter 1.4oz
rum 1.4oz
Sugar #2 4.5oz
Water 1.4oz
Glucose .8oz
Egg Whites 3.25oz
