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Published on Jun 13, 2011
Another Hungarian Classic from the secrets of Hungarian cooking as revealed by Chef Helen Czegeny (Ilona Szabo) through her delightful recipe videos.
Hungarian Cream Puffs - Képviselö Fánk are made from what is commonly referred to as choux pastry. Pâte à choux is a light pastry dough used to make profiteroles and ééclairs. It is essentially a blending of water, butter, flour and eggs and its versatility lends itself to creating a variety of treats. The pastry is either piped or dropped by spoonfuls onto baking sheets and baked until they puff up and turn golden brown. It may sound complicated, but it really is not.
A Magyar Fozesnek a Titkat csak itt lehet talani. Szakacsnő Ilona Szabo-Czegeny
Fall in love with Hungarian food, one dish at a time and saveur the flavours of Hungary, you will be glad you did!