Well, actually I’m not going to fill mine with whipped cream this time around, as you can see in the photo above! I’m including my Choux Pastry Puffs on my “French-Themed” Mother’s Day Luncheon menu this year.
I’ll tell you a little bit more about the Mother’s Day Luncheon later in this post.
Choux pastry (or pate a choux, in French) is a twice-cooked dough made with butter, flour and eggs.
It’s a rich egg-based pastry dough that rises into airy, light and crisp pastries with the help of the steam that evaporates during baking.
A classic choux pastry is incredibly versatile and is the perfect foil to both sweet and savory recipe fillings.
And as you can see in this image, it can be shaped in a myriad of forms.
I went into some detail on the process in the written recipe card below, so we’re going to just go over the highlights here.
STEPS 1 THROUGH 4:
STEPS 5 THROUGH 8
NAN’S TIP: MAKE SURE TO READ THROUGH THE ENTIRE RECIPE BEFORE BEGINNING. IT’S IMPORTANT TO DO THE STEPS IN THE RIGHT ORDER AND EXACTLY AS WRITTEN.
Would you like to see what else is on the menu of my Mother’s Day Luncheon? Here’s how I filled, garnished and plated my Choux Pastry Puffs!
Celebrating Mother’s Day this year will be festive and delightfully delicious when hosting a “French-Themed” lunch to honor the mothers in your life.
Don’t the Choux Pastry Puffs look wonderful as part of this fabulous ladies luncheon menu?
Here’s what is on the menu of my fabulously French Mother’s Day Luncheon:
But what about dessert? You can’t have a bunch of gals together without serving dessert, right?
Here’s the two desserts I chose to be the “sweet endings” to my fabulous Mother’s Day Luncheon. I’ll serve both with an assortment of teas to wind down what is sure to be a lovely afternoon.
The first is a light and moist Pink Grapefruit Chiffon Cake with White Chocolate Buttercream Frosting. Yes, I know it’s PINK!
I finished the cake off with some delightful sugar flowers and leaves I purchased on Amazon last year. They last forever if kept in a dry, dark and cool location.
It turned out so lovely with three luscious layers, just aching for some White Chocolate Buttercream Frosting. Depending on the size of cake pan you use, you’ll have 2 or 3 layers, so you will need 6 whole cups of frosting for this cake. (that’s exactly how much my recipe makes!)
Now, for the second Mother’s Day Luncheon dessert, I knew any gaggle of women would be looking around, waiting for the chocolate to appear! So as not to disappoint, I’ve also included a lovely Chocolate Grand Marnier Pots de Crème on the menu.
It’s densely chocolate, with a hint of citrus that gives it a new level of sophistication. In keeping with the party’s pink color-scheme, and the pink grapefruit cake, I garnished them with Candied Pink Grapefruit slices. They are amazingly addictive, so be careful to save enough for your presentation!
I finished the Chocolate Grand Marnier Pots de Crème with a dollop of sweetened whipped cream and fresh mint. Don’t they look lovely? And they taste even better!
CLICK HERE FOR THE RECIPES:
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1. Preheat oven to 400°F. Line two baking sheets with parchment paper. Lightly brush the parchment with water, which creates a humid environment for the pastry shells allowing them to puff up without drying out or burning.
2. Transfer choux pastry dough to a piping bag fitted with a piping tip. Pipe 2-inch mounds about 3 inches apart. With a moistened fingertip, smooth over the tops.
3. Lightly brush each with egg wash.
4. Bake for 20 minutes then, keeping the pan in the oven, reduce oven to 350°F and finish baking them for 10-15 minutes, or until golden brown.
5. Remove from the oven and transfer to a cooling rack. Allow to cool completely before splitting and filling.
WARNING: Do not open the oven as the puffs bake. Any change in temperature will keep your puffs from rising properly.
Your puffs can be covered and stored at room temperature for up to 24 hours. They'll keep for 5 days in the refrigerator or in the freezer for up to 3 months. Thaw in the refrigerator before splitting and filling to serve.