Couldn't believe my eyes when I saw this!I haven't seen a Paris Brest on SD,so I was trying to impress everyone by doing one few weeks ago,while pastry came out ok,I big failed at the cream,it was too soft and my piping is skill really poor,it collapsed and looked miserable,I just couldn't post it.B
But I am happy seeing a perfect version coming from my good teacher,love your piping style,it was the kind that I wanted to do,I got too ambitious...pate choux is so fascinating,raised without rising agent,just chemical reaction,and so delicious too,Mei San's recipe seems good,mine has half milk in
it,but I will try hers to see the difference.Thomas Keller's "bakery" book also suggest using a large star tip/nozzle to pipe the dough,and it will expand better,I think it's a good idea.My most memorable thing using pate choux is the "swan",but I'm slightly scare of doing,I'll leave it to you...
Haha♪What a coincidence!You'd make Paris Brest too! Agreed!! My cream too much softened either...I'd problem at cream squeezing😣💦I finished it somehow, I put it in a fridge immediately😰 i think your paris brest were not much miserable ,cuz i know you are perfectionist! Seems we couldn't handle this
cream well each other,but always there is next! Me too,my usual choux dough are using water and milk,and I use butter instead of oil.i also wanted to know how different as you thought. Mei san's recipe worked well in Paris Brest too,The texture lighter than usual.i think It's favorable dough withou
butter,I'll recommend it to you! Thanks your all the kindly words and resnap too! (⌒⌒⌒) >=∞=< ／ _ _ ＼ / ･ ･ ﾍ I bet you couldn't ) ＜三＞ ( ｜help laughing at ＼ ／ my swan choux ＞――＜ 💕 / / ヽヽ (_( ニ ニ ニ )_) ｜Y―ｲ｜ ⊂_| |_⊃