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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