[bakingbee]

Hi all

I've just recently finished my patisserie training and am currently doing my internship. I've been asked, for the first time, to make something for a party of the mother of a friend. She wants chouquettes and I said I don't mind doing something else also because I need some practice/exposure etc.

My question is, what are the rules around how much to make per head? How many piece per person should I allow? Any clues?

I was thinking of sticking to the choux and making some more the same size as the chouquettes, but filling them with other things...

Thanking in advance

 

[panini]

@BakingBee

Hi I think the answer to your question is what time of the day they are for. If it's for le snack in the early afternoon I would just vary the

toppings. ie coarse sugar, choco, chips, etc

If is it is for the evening after dinner I would fill them. Chouquettes are commonly filled. if it is a full dessert I would go with profiteroles.

HTH's

panini

 

[canele]

Hi all

I've just recently finished my patisserie training and am currently doing my internship. I've been asked, for the first time, to make something for a party of the mother of a friend. She wants chouquettes and I said I don't mind doing something else also because I need some practice/exposure etc.

My question is, what are the rules around how much to make per head? How many piece per person should I allow? Any clues?

I was thinking of sticking to the choux and making some more the same size as the chouquettes, but filling them with other things...

Thanking in advance

I would start with at least 3 per person.... differ the fillings and toppings.

my winners in the past are classic pastry cream, chocolate and cheesecake! Bake off your cheesecake, chill it and pipe it in.

 

[bakingbee]

Thank you!