Duchesses Nantua
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Pâte à choux (choux pastry, unsweetened)
- Fine crayfish purée
- Rose-colored aspic jelly (gelée rose)
Instructions
- Prepare choux pastry without sugar, piped into small mounds the size of a Saint-Honoré puff. These differ from Carolines in that they receive only a glaze of aspic jelly, without the enrobing of Chaud-froid sauce (cold emulsified sauce).
- Fill the pastries using a pastry bag with a fine crayfish purée, then glaze with rose-colored aspic jelly.