Description
Choux Bun with Fresh Cream.
We make light balls of choux pastry and fill them with fresh cream inside. Our bakers splash the dough-like balls with dark chocolate and sprinkle them with icing sugar.
We use choux pastry to make a number of our products, including Eclairs and Profiteroles.
Our recipe consists of only the best ingredients.
The history of Choux pastry
Catherine de Medici, the head chef of the former Queen of France, is believed to be the inventor of choux pastry in France in 1540.
The inventor’s name was either Pantanelli or Pantarelli and he previously resided in Italy for many years so there is a very Italian influence.
Choux pastry has become a favourite of French, Italian, Spanish, Portuguese and other cuisines around the world.
Choux Buns are also known as Bigne.
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Choux Bun with Fresh Cream
We also make Choux Buns with Italian patisserie cream, which you can also find on our website in the link above.
Our Choux Buns are available in two sizes; small and large.
If you would like this product on shorter notice than is available online, please call us and we may be able to accommodate you. Our phone numbers are 01234 219443 or 01234 400990.
Please store our cakes in a refrigerator until they are ready to eat. On warm days, please try and avoid leaving our cakes out of the fridge for too long.
We recommend consuming our Italian cream pastries within 48 hours of purchase and our fresh cream pastries within 24 hours of purchase.
We accept no liability for products damaged after you have collected or received your order.
Please note that the colour of a product may differ slightly from its online appearance. This could be due to lighting, computer or phone settings and the products we use.
