If the Choux fits, use it!
This is incredibly versatile pastry dough that can be used in a myriad of ways as a vessel for a variety of fillings and toppings. Once you master the use of the pastry bag, Choux can be turned into a sweet and elegant dessert like Paris Brest or Profiteroles, or a savory appetizer such as Mini-Goat Cheese Puffs or Gougeres. Whatever your preference, don’t be intimidated by the fancy French word (it is pronounced “shoe”). It is a simple and easy technique that just requires a little pastry bag confidence.
But beware the indiscriminate use of French titles. When I mentioned Paris Brest to Sous Chef, he got all excited thinking he was getting an early birthday present of the French version of the Sports Illustrated Swimsuit Issue. His disappointment was assuaged by the dessert of that name and all was forgiven.
Dorie Greenspan has a few great recipes that use Choux in Around My French Table, so make sure to grab a copy of her book and get your cooking Choux on! Read more French Fridays with Dorie experiences at www.frenchfridayswithdorie.com.
Recipes can be found here:
http://doriegreenspan.com/print/2008/11/all-things-considered-considers-cream-puffs.html
They are all beautiful and you make it look so easy. Great job.
Oh, Christy, you are too much. Love the play of shoe on choux or is it choux on shoe. You all have certainly inspired me to give Paris-Brest a try next week. I am wrapping all your Doristas’ tips into one big bicycle spoke. Stay tuned. Yours are gorgeous and we all are quite taken by the baby spokes. Melanie and I are enjoying each other. I am learning so much from her. As you realize, I am not participating in the Wiggio conversations although I read them all. Just not enough time to do it all and I wanted to concentrate on doing the readings and the assignments. I also am waiting for my Hattery Box. I signed up for that also per your suggestion. Nice job, Christy
How very smart to use the small tart pans! Genius!
Christy, Love your gorgeous version of Paris Brest and all those lovely cream puffs! Pretty presentation of the Brest with the candied almonds. Have a wonderful week!
Wow!!! Just gorgeous, Christy!!!
I am impressed that you “choux”-sed to make this wonderful trifecta of goodies.
Very smart with the mini tart pans.
You did a great job! These look delicious! I often get intimidated trying to make french desserts.
Beautiful!! I can’t wait to make this.
Christy, such very pretty individual Paris-Brest – perfect for guests. What a fun idea to pipe the dough into small pie plates!
I’m glad to know my husband and friends aren’t the only “grown-ups” who still find “Brest” jokes infinitely amusing! Your dessert came out beautifully.
Beautiful Christy! I love your take on it and glad your husband’s disappointment could be assuaged:)
Great post title for an awesome recipe. Love it!
What a great title and ambitious undertaking. I love this – so great to think of both sweet and savory ways to use it. I am actually for the first time in a long time working on a FFWD post. I miss cooking with the group so much! Hope you are having a great weekend!