"choux pastry" news and stories

Few things are as delightful as a cream puff, especially ones that have just been finished with their chocolate topping and haven't even made it to the plate yet, as in this great picture by Alice Q. Foodie. After all, cutting out the plate is cutting out the middleman between the puff and your mouth. These appear to be fairly traditional cream puffs, made with a pâte à choux, but they are filled with an indulgent sounding mocha whipped cream, instead of the somewhat more common plain whipped cream or vanilla pastry cream. Turning to size for a moment, these aren't the giant ones you'll find at Beard Papa's, but the one or two bite size, which is idea for serving with coffee or tea to guests over the holidays. Alice Q. provides her recipe with her post, but it sounds like it makes quite a big batch, so if you're only serving a few, you might want to opt for a recipe that is already scaled down. Once you have mastered the choux pastry, you can use it to make eclairs and deep-fried beignets, as well.

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It took nothing short of a three-appointment root canal to get me to try one of the most hyped foods to hit LA: Beard Papa's Cream Puffs. Because I was stuck in the house with nothing but beef broth and bag of carrots, a friend of mine brought me one. It sounds stingy, the fact that he brought me one cream puff, but let me tell you, this ain't no little choux puff. It's as big as a baseball.

Unfortunately, the puff didn't live up to the hype, at least for me. I thought the choux pastry was flaky and light enough, but there was way too much cream to make the thing enjoyable. I like a reasonable puff with a well-balanced ratio of cream filling to pastry.

Oh well, next up: Pinkberry frozen yogurt.