Pate A Choux: Cream Puffs, Eclairs and Swans
Pate A Choux is easy to make, if you know what you’re doing. Your dough slowly comes together, after agitating and exercising your deltoids, biceps and triceps for at least 20 minutes. I love mixing things by hand. I really feel like I’m paying for pastry school *and* a gym membership. I’m paying enough, I’d might as well get a workout from it.
After your choux bakes, you get a wonderful surprise when you discover that the interior of every puff is perfectly and wonderfully hollow. Fill with your choice of pastry cream and whipped cream and enjoy. You can freeze baked choux dough for an indefinite period of time, take out you puffs and serve once you fill them to the brim with pastry cream. I chose delicious chocolate pastry cream and topped them with whipped cream before placing the tops back on and dusting with powdered sugar. Pate a choux: friggin’ awesome.
Pate A Choux pastry
We formed our choux into swans. They’re great for baby showers, weddings, anything where you gather giant numbers of women who can “ooh” and “ahh” at your pastry swans. When you get out of pastry school, it’s the unfortunate opinion of everyone that you know that you *obviously* went to school just to learn how to do this. This skill will easily pay for your schooling.
Finally, you can also use your choux dough to make eclairs. All of your friends will love you. You’ll begin to be invited to parties just because they want you to bring these.