We subscribe to the Spanish Pastry Magazine "So Good". In the 7th volume they feature a parisienne bakery "pane de sucre" who make these amazing pate a choux croustillante with different fillings. They have a crispy shell around the pate a choux that somewhat resembles the topping on a mexican pan dulce.
We would like to make these at the hotel but the problem we are running into is this: how the heck do you make them?
I have found 3 recipes; 2 in French, 1 in Spanish that are just an ingredient list, they contain no instructions for applying the croustillant to the pate a choux. (This is a common problem I run into when trying to make recipes from Continental Europe, I believe the recipe author assumes you just know.) I need to know how the croustillant is applied and wether or not using it changes the baking procedure?
Any help would be appreciated.
We would like to make these at the hotel but the problem we are running into is this: how the heck do you make them?
I have found 3 recipes; 2 in French, 1 in Spanish that are just an ingredient list, they contain no instructions for applying the croustillant to the pate a choux. (This is a common problem I run into when trying to make recipes from Continental Europe, I believe the recipe author assumes you just know.) I need to know how the croustillant is applied and wether or not using it changes the baking procedure?
Any help would be appreciated.