COOKING WITH CORINNE

Photos: Valerie Szewczyk Rainy days are perfect to relax at home, also to organize your closets after summer and before winter... and also baking for a break !  This is what I did Sunday... I made cute choux pastry bites, pinky ones evoking poetry and sweetness. It was exquisite accompanied by an almond flavored tea. Try it now !! CHOUX PASTRY Ingredients :  125g milk, 125g water, 100g unsalted butter, 150g all-purpose flour, 200g eggs, 5g granulated sugar, a pinch of salt. Directions :  Preheat oven to 170°C ( 340°F ).  In a pot, add water, milk, butter, sugar, and salt. Bring to a boil.  Once butter has completely melted, take off flame , and slowly pour in flour, stirring constantly.  Put pot back on flame and continue to work it with a wooden spoon for less than a minute. Continue stirring and kneading with spoon until the dough dries out and stops sticking to the sides of the pot . Take off flame.  Add eggs, one at a time, stirring energetically.  Fit a pastry bag

Preparation 15 minutes  Ingredients : 500ml liquid heavy cream 40g icing sugar 1 vanilla pod Chill the cream. Leave the bowl of the food processor in the fridge.  Pour the cream in the bowl, add sugar and vanilla seed. Whisk at high speed until the cream thickens and shapes as waves. Do not whisk the cream too much as it could turned into butter ! Chantilly can be flavored with pistachio! 1 liter liquid cream 38% fat, 4 tbsp pistachio aroma, 3 tbsp icing sugar Chantilly can be also Chocolate flavored! 1 liter liquid cream 38% fat, 4 tbsp cocoa powder, 3 tbsp icing sugar You like berries ? Try the Raspberry Chantilly ! 1 liter liquid cream 38% fat, 150g raspberry jam, 2 tbsp icing sugar For appetizers... 1/ Top vegetable soup with a Curry Chantilly :  200g liquid cream 38% fat, 1 tsp curry powder, fleur de sel and ground pepper 2/ Herbed Chantilly is delicious with marinated salmon :  200g  liquid cream 38% fat, 2 tsp dill, 1 tsp lemon juice, fleur d