According to some cookbooks, Choux pastry, or pâte à choux in French was invented in 1540 by a chef named Pantanelli.
This light dough is used in many European pastries, mostly sweet, from Profiteroles to Éclairs and the Spanish Churros.
Every time I visit my sister in France, we'd go from pâtisserie to pâtisserie exploring their various delights and the Choux au Craquelin is definitely one of our favourites. Light, airy and crisp, they are so thoroughly addictive that I've always wanted to make my own.
So, when one of our chefs suggested that we try this, the other day, I was extremely excited! After several rounds of R&D and perfecting our recipe, we're finally proud to be able to roll this out on our menu.
Baked fresh daily, our Choux au Craquelin are filled with light vanilla and chocolate cream custard, and are available in a box of 16 pieces.
