The easiest way to enjoy Parisian-style gnocchi: puffed in brown butter with a crisp coating of broiled cheese.
'pate a choux' on Serious Eats
Light and tender Parisian-style gnocchi made with a poached pâte à choux.
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.
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.
This classic French pastry is filled with a vanilla scented cream and covered in a smooth chocolate glaze.
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.
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.