Looking back at all my baking done in California lately, its obvious that choux pastry is my 'go to' when someone asks me to make something. They're relatively easy, fail-proof, and impressive. Plus who doesn't like cream puffs? I think I like cream puffs better than eclairs (though they're essentially the same thing) just because they're bite-sized and cute. Plus, I really don't have a good relationship with
fondant.
For a small dinner party I made some vanilla pastry cream-filled choux and dipped them in ganache. I also decided to make some gougères as an aperatif. Gougères are savory choux pastry with cheese. Usually gruyère is used, but since I had parmesean on hand, I just threw that in. These little cheesy morsels are sooo good piping hot out of the oven, that people just can't keep their hands off them. I think they disappear even more quickly than cream puffs.
A brief note if you're having a party and want to make these in advance. Like all choux pastry, gougères freeze beautifully well. Just pop them in the oven for 5 minutes to heat them up and you're good to go!
3 comments:
I just had an idea! These would probably be amazing with some bacon in them... yum.
Everything is better with bacon in it :) Oh man. Those were really really really good. But then so was my spaghetti!
They all look so good :D My grandfather used to be a pastrychef and he can make the best miniture eclairs- I love them so much! I love your photos, especially the one of the cream puffs. Yummy
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