Mark Holmes has delighted once again this Sunday afternoon here at Barbara-Jo's by experimenting with choux pastry. Simple and oh so versatile, choux pastry can be understated or glamourized as seen in Mark's choux pastry tower of cream filled profiteroles drizzled in a waterfall of glistening caramelized sugar. No matter what the occasion, choux pastry is sure to amaze. Come in to the store to buy your own Michel Roux Pastry: Savory & Sweet and discover that there is a pastry chef inside all of you. Michel Roux makes it easy.
Pastry in Europe 2009 is being launched this coming Wednesday, April 8 at 1:00pm here at Barbara-Jo's Books to Cooks see our events page for further details. Mark made some Banana fritters and fried them up using one of the recipes from this book. Crispy on the outside, and soft on the inside. When trying one a customer exclaimed, "these are amazing!"