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