The light pastry made with butter and water mixed together and then with flour and eggs beaten in. It is used for éclairs and profiteroles as well as savoury dishes.
"Choux pastry in the style of Nantua." Small pastry shells made from choux pastry filled with a purée of crayfish tails.
"Choux pastry in the style of Strasbourg." Small pastry shells made from choux pastry filled with a salpicon of foie gras and truffles, bound with demi-glace sauce.
"Cheese choux pastry." Small pastry shells made from choux pastry filled with Gruyère cheese. Cheese puffs.
"Brussels sprouts in the English style." Boiled Brussels sprouts cooked in salted water and served with butter.
Cooked Brussels sprouts, coated with Mornay sauce, sprinkled with grated cheese and melted butter and browned in the oven.
"Puréed Brussels sprouts." Cooked Brussels sprouts puréed in a food processor, put into a pan so it loses its heat and mixed with a quarter of its volume of puréed potatoes and cream.
Brussels sprouts blanched, sautéed in butter, coated with Mornay sauce, sprinkled with Parmesan cheese and baked au gratin.
