Choux pastry: simple, elegant and classic. The velvety dough gives off one of my favorite smells, right up there with fresh yeast. If there is ever a line of "pastry perfumes", choux will be the first. It is a beautiful thing, the way flat dough can rise to create a crispy hollow pastry.
For the past few years finding the perfect crisp topping of pate a choux consumed me, especially after consuming some of the best éclairs the world has to offer in France and New York.
Finally: my pate a choux. The "give" of the thin crisp topping into the dry dough filled with sweet pastry creams; the genuine and proper dedication to pate a choux of old. Step aside boring American profiteroles, the real deal is here. It is one of many reasons I love my job.
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