This collection relies on a base or combination of purchased components. These recipes can be made up several days in advance and served with an airy flourish as you need them. They emerge from the fryer light and golden. They're showered with a dusting of ginger-spiced icing sugar, then topped with tangy orange sherbet, mandarine segments and kiwi slices. Homemade mango sherbet balls nest in small melon halves for a low calorie, refreshing offering.
Decadence is the rule with our hazelnut eclairs with strawberry and chocolate sauces.
A simple 'choux' paste makes for airy shells or a large Paris Brest. You can make the shells yourself or have your neighborhood pastry shop reserve some unfilled eclair shells for you. Pastry shops usually set aside a day or two a week to prepare choux paste. Our Cappuccino Charlotte is a triumvirate of cake, cookie and frozen mousse. If you do not make your own ice cream, choose a premium commercial brand.