: About Me

My name is Riiva Williams. I am 18 years old chef pursing a degree in Culinary Nutrition. I love reading, cooking, writing, and sometime singing and acting. i also have dreams of teaching a high school in the near future and publishing a book one of these days. My favorite author of all times and my inspiration is Nora Roberts I think she is absolutely brilliant!

My passion is ...

reading, writing, cooking

I know too much about ...

food, and sometime relationships

My parents always told me ...

finish school, study man lata?!

My childhood ambition ...

to be a chef and to teach that subject

My favorite memory ...

watching i now pronouce you chuck and larry with mx ex boyfriend

Why I write ...

i love giving my opinion

What I am reading/watching/listening to ...

i read nora roberts, catherine couthler, i listen to any type of music, i watch mostly the food network

My first job ...

working in a cafeteria

My best moment ...

hanging with my best friends in the world

My inspiration ...

Alton Brown

Food & Drink > Desserts Recipes: How to make pate a choux

8 of 9

A light, airy pastry made by the infamous French chef Antonin Carme. Used to make clairs and profiteroles. The batter is precooked in a saucepan, then baked. The name comes from the French word for cabbage, chou, because of the shape of the cream filled puffs that is what a pate a choux is. Pate a choux can be, from previous encounters, very hard to work with. The trick to working with the paste is to move very quickly so the paste do not deflates. This paste can be used to make many fine desserts like clairs and gateau St. Horne's or it can make simple hors d oeuvres like Asia-go puffs. t...

More..

• Helium Charter Member