Pate a Choux

4 posts

Savory Kouign Amann

Savory Kouign Amann

Widely credited to the Brittany region of France, Kouign Amann (koo-een ah-mahn) is a flaky concoction of croissant dough layered with sugar and caramelized in a metal mold to develop a satisfyingly sweet crunch reminiscent of a glazed donut.  As usual, I decided to shake things up and make a […]

paris brest

Paris-Brest

Pastry chefs tend to adopt a favorite shape for their creations. Many love the organic flow of crumbles and foams while other go-to’s include spheres, rectangles, and clean lines. I try to use a variety of forms, but I’m a sucker for rings. Not only do rings evoke both order […]

Gougeres

Pate a choux is a simple and timeless dough that lies at the basis of all pastry and is a strong contender for most versatile product in any pastry chefs’ ability. Elegant eclairs, plump profiteroles, delectable croquembouche, Alsatian tarts, crispy churros, and even decorative lace finishes are only a small […]

churros

Churros

While exploring the streets of Mexico City I was treated to churros on more than one occasion.  Typically they were stale and soggy, and the cinnamon was more spicy than enticing.  When done right, however, churros can be a delicious and inexpensive crowd-pleaser. Print Churros Author: Joe the Baker Ingredients 8 ounces water milk, […]