in the kitchen
Ingredients
- 250 g puff pastry for base
- 1 batch choux pastry (see Paris-Brest)
- ...plus 2 more ingredients
Method
1
Roll puff pastry into a 22 cm disc. Pipe a ring of choux around the edge and small puffs on a separate tray. Bake at 200 C, 25-30 minutes.
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