Pate-a-Choux

In my continuous attempt to become a better baker, so that one day I can do what I love professionally, I thought it would be a good idea to get some sort of reference book that covers all the bases from different doughs and pastries to cakes, muffins, tarts and cookies and so on. I had thought of going with the Bo Friberg book but in the end I settled on the new book from the French Culinary Institute, which I have always dreamed of attending. The book is impressive in its 500+ pages with lots of colour pictures. I’ve only just scratched the surface of the book but I think it will be a good reference to have.  As anyone who has been reading this blog for any length of time will know I like to experiment, in the last year and a half I have cooked over 80 different recipes, and next on my list to tackle was Pate-a-Choux.