Kate Goes Local Gourmet with Choux Pastry Cream Puffs!

My 15-year-old  daughter, Kate, has been at it again.  She doesn’t cook often since we have ventured into this year of eating local, for reasons which I suspect are obvious to everyone except me.

But when she does cook, she goes local gourmet!

Kate recently adapted a recipe for Choux Pastry Cream Puffs to our local ingredients and it worked!

The ingredients are surprisingly simple:  home churned butter, some Dawson grown Red Fife whole wheat flour, a couple of local eggs, and some Klondike River water.

Instead of filling the Choux Pastry with local whipped cream,  Kate decided to fill them with home-made local custard.

Fantastically delicious!

> Check out Kate’s recipe for Choux Pastry Cream Puffs

 

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