大象传媒

by Raymond Blanc

Raymond Blanc's recipe for chocolate 茅clairs is full of tips and advice, including how to freeze.

Equipment and preparation: You will need a large piping bag fitted with a 1.5cm/陆in fluted nozzle and a 0.5cm/录in nozzle.

Cakes and baking

Preparation

Choux pastry has a reputation for being difficult to master, but in fact it鈥檚 no bother once you know the technique. A pre-heated hot oven is essential to raise and set the choux and if you take it out of the oven before it鈥檚 cooked thoroughly (firm to the touch) it will collapse. Any filling should not be added until the last possible moment because it will make the choux pastry sag.