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Entries tagged with 'choux pastry'

Holiday Baking: Candy Cane Cream Puffs

Sweets Stephanie Stiavetti 1 comment

Cream puffs? For Christmas? These once-dainty treats are super-sized and mint-ified for the holidays, making for a perfect (easy but exciting) addition to your seasonal table. More

Gougères

Serious Eats Carrie Vasios Mullins Post a comment

These French cheese puffs are made with deliciously stinky Gruyère. More

Gougères

Serious Eats Caroline Russock 3 comments

Depending on how you look at it, gougères can be a cheesy Burgundian specialty that makes for an elegant amuse-bouche or a fancy-pants cheese puff. Either way, they are just about perfect with any sort of apéritif, whether it's a... More

French in a Flash: Carrot and Brie Puffs

Serious Eats Kerry Saretsky 6 comments

These puffs have carrot and chervil in the dough, and brie melted into the top and oozing in the center. They're puffed full of air on the inside, and crisp on the outside with a touch of doughiness. Perfect as a snack or something elegant but simple before dinner. More

French in a Flash (Classic): Profiteroles

Serious Eats Kerry Saretsky 10 comments

These profiteroles are the crème de la crème of ice cream sandwiches. Bought strawberry ice cream is squashed between two cream-puff halved and soaked in melted dark chocolate. This is chocolate-covered strawberries on a whole other level. More

French in a Flash: Apple and Pear Beignets with Vanilla Bean Sugar

Serious Eats Kerry Saretsky 10 comments

Hot, and fresh, they are a little surprise to guests who expect something more dowdy or more traditional. It may be true that it takes eight days to burn of a drop of oil, but I promise, these are worth it. More

French in a Flash: Chouquettes

Serious Eats Kerry Saretsky 18 comments

Pâte à choux, or choux pastry, is the Madonna of doughs. It is always reinventing itself. It can be fried into beignets; boiled into Parisian gnocchi; piped into éclairs; piped with cheese and roasted in gougères; sliced and sandwiched into... More

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