My family had a bit of a last minute Easter this year, so on Saturday I offered to bring some dessert. I decided it would be a good idea to practice one of the recipes from pastry school. The choux pastry with vanilla pastry creme seemed like a good choice because it’s nice and light.
I used the same recipe as our first post, except that instead of a vanilla bean I used 1 tbsp of vanilla extract. The pastry creme was a different colour but turned out just fine. Over all I would say that the ones from pastry class turned out better. I was quite rushed and was doing a million things at once so I probably wasn’t paying as much attention as I should have. That being said, they still turned out well and everybody at Easter liked them 🙂