Chocolate choux bun filled topped with mango mousse - In this step by step guide from Beverley Dunkley, head of the Callebaut UK chocolate academy in Banbury, Oxfordshire, she shows us the process to make a classic choux pastry which has Callebaut chocolate added, then is topped with a mango mousse and chocolate decorations. These could be used for petit fours, afternoon teas, buffet desserts and much more. The Staff Canteen, is a website for professional chefs, which offers the best chef jobs across the U
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