This was very, very good! Our new favorite dessert, indeed. I'd never made choux pastry before and was intrigued to try a new style of pastry. Very easy to do, especially if you're familiar with the method for roux (cooking flour with butter for sauces and such). Baked the pastry for about 8 minutes longer than directed and it was perfect; let it bake until even the bottom is golden brown, the sides will most certainly puff up and create the desired boat effect. Did not add the confectioner's sugar or vanilla to the whipped cream as I knew it would be too rich for our taste buds but this was the only "change" made to the original recipe. Be sure to fold the whipped cream into the pudding, don't just scramble-mix it together. The ganache was perfect, especially after chilling on top of the cake overnight. This dessert is perfect for company or just all to yourself! We did not feel it tasted faux or plastic in any way.
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This was very, very good! Our new favorite dessert, indeed. I'd never made choux pastry...