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Entries tagged with 'pate a choux'

Parisian Gnocchi Soufflé

Serious Eats J. Kenji López-Alt 3 comments

The easiest way to enjoy Parisian-style gnocchi: puffed in brown butter with a crisp coating of broiled cheese. More

Parisian Gnocchi

Serious Eats J. Kenji López-Alt 20 comments

Light and tender Parisian-style gnocchi made with a poached pâte à choux. More

Parisian Gnocchi With Roasted Cherry Tomatoes, Corn, and Zucchini

Serious Eats J. Kenji López-Alt 4 comments

A perfect end-of-summer meal with light and airy Parisian-style gnocchi crisped in olive oil and served with oven-roasted cherry tomatoes, zucchini, and sweet corn. More

Candy Cane Cream Puffs

Serious Eats Stephanie Stiavetti 4 comments

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

Cream-Filled Chocolate-Covered Eclairs

Serious Eats Lauren Weisenthal Post a comment

This classic French pastry is filled with a vanilla scented cream and covered in a smooth chocolate glaze. More

Chocoholic: Triple Chocolate Cream Puffs

Sweets Yvonne Ruperti 7 comments

As a kid, I spent much of my summer vacation on Long Island, at my great grandma Ruth's house. Grandma was a domestic queen. Dinner was planned, prepped, and on the stove by noon, and then she'd set about concocting something sweet. My favorite days were when she decided it was time to make a plate of cream puffs. I remember looking on as she stood in her floral print housedress next to her 1940's stove, stirring up a thick paste of butter, flour, and water. After it was dropped by sticky spoonfuls onto the pan, it would magically transform in the oven into crisp and airy puffs. More

Pâte à Choux Puffs (Cream Puffs)

Serious Eats Lauren Weisenthal Post a comment

Pâte à choux (pronounced pat-ah-choo) is the paste-like dough used for making the crispy shells of cream puffs, éclairs, gougères, and profiteroles. Once you understand the technique, making choux at home is easy. The hard part is choosing a filling. Some favorites include: pastry cream, pudding, chocolate ganache, whipped lox and cream cheese, or jam. More

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