A Potts family favourite lunch or light supper and a great way to use up a slightly stale baguette. The subtle flavour of our Potts veal stock really comes into it’s own here, emphasising the other flavours without over powering them. It is a surprisingly simple soup to make and with the cheesy toast toppers, it is a sure fire hit.
The wonderful thing about this dessert is, making your own Choax pastry sounds impressive and once you have learnt how simple choax pastry is to make it opens up a whole new range of cakes and desserts you can make. I usually make up the cream filled profiteroles in the morning and then when the when it comes time to serve, it is just a matter of arranging the profiteroles, warming up the Potts chocolate sauce and drizzling this over. If you want something a little different using either Potts Butterscotch and Mascarpone sauce or Potts Toffee and Whiskey sauce create delicious alternatives.