Kat of The Bobwhites was our August 2012 Daring Baker hostess who inspired us to have fun in creating pâte à choux shapes, filled with crème patisserie or Chantilly cream. We were encouraged to create swans or any shape we wanted and to go crazy with filling flavors allowing our creativity to go wild!
If you’ve never made cream puffs/profiteroles, eclairs, beignets, gougères, churros, etc., then we’re in the same boat, at least until this challenge. I’m not sure why I had never ventured into the choux pastry world, but it seemed to be really easy to make. You just melt butter with water and salt, mix in flour, then eggs. It smells oddly (deliciously) like mashed potatoes, by the way. Related: Did you know that Parisian gnocchi is this stuff cooked in boiling water? Continue reading