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Adventures in Food, Wine, Art & Travel

If the Choux fits, use it!

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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.

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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.

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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.

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 Recipes can be found here:

http://doriegreenspan.com/print/2008/11/all-things-considered-considers-cream-puffs.html

WRITTEN BY

Christy Majors

Food enthusiast, wine aficionado, BBC Food fanatic, and cookbook bibliomaniac, who suffers from an incurable case of culinary wanderlust. Artist in progress. Creator of Tout va bien! (TM) where experiences in food, travel and wine are broken down for the home cook and traveler. Banker by day.
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13 Comments

  1. 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

  2. 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!

  3. I am impressed that you “choux”-sed to make this wonderful trifecta of goodies.

    Very smart with the mini tart pans.

  4. 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.

  5. 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!

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