Wednesday, November 30, 2011

0 The New Choux!

Another French pastry lecon today deconstructing the basic creme puff or French choux. Sharpen your pencils svp.

Everyone knows the traditional French croquembouche wedding cake - a tower of choux pastry filled with chantilly whipped creme, then dribbled with molten caramel. Here a mini version minus wedding, obligatory hat and gloves. Indulge yourself!

What is the religieuse but a double-decker stack of choux?

La Maison du Chocolat helps you out with a nice cross-section view. Not so helpful since you can only buy these on Fridays/ Saturdays in October in Paris. I missed out...

I loved this decorative drawing on the walls of new patisserie Sebastien Degardin...

If you buy a how-to eclair book you can also make choux - same pastry.

Different shape.

Sadaharu Aoki deconstructs the creme puff by slicing in half and exposing a naughty chou a la creme.

Another new patisserie, Cyril Lignac gives the religieuse a modern twist...

Angelina makes the religieuse's pate a chou crustillant, a newish pastry look = crusty, crunchy texture.



Angelina has a book out showing the revisited Saint-Honore - more choux innovation...

At hotel Mandarin Oriental pastry counter a Saint-Honore of creme puffs de-stacked (8 euros).

Their trio de choux(8 euros) - some say the choux is the new macaron. What do you think?

Some choux you don't want to bite into!

Choux/religieuse do NOT travel well. Avoid the Metro and order a limo for gawds sake!


BONJOUR THE NEW CHOUX!


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