So so excited to try this when I have a bit more time! I used to work at Maitre Choux in South Kensington as a barista and shop assistant and we were allowed to take unsold produce home at the end of the day. God I loved that job. They were all amazing but Paris Brest eclair was just so ridiculously lush. Perfection.
Best choux I’ve ever had has to be the eclairs from L’Éclair de génie in Paris, specifically the salted caramel one. You can’t go wrong with an eclair! Unless you fill it with whipped cream and not pastry cream...
OMG YES!!! With the beautiful fondant caps? Eclairs have been my nemesis for a long time... I should really do a Kitchen Project on how to make non-ugly eclairs but its going to take me a while..
Loved this, thank you so much for this and the rest of the newsletter, really enjoying reading about the more technical details of the bakes! On a similar note, I tried baking these fresh vs freezing vs overnight resting and found both fresh and freezing to be similar to each other and better than the overnight. Thanks again, looking forward to the next one!
The flavors are perfect! (10/10!) I’m having trouble with the choux though. I felt like it did not inflate high enough :( what did I do wrong? Was it because the choux paste was not dry enough?
I had the creamy scrambled egg gougeres from Daily Provisions in NYC for breakfast a few years ago and... it was everything. I still think about it a lot.
I had my tiny mind exploded by choux at Maison du Choux in Paris. I even bought a tote bag.
tote bag = sign of true love! I will add Maison Du Choux to my list for next time I visit
So so excited to try this when I have a bit more time! I used to work at Maitre Choux in South Kensington as a barista and shop assistant and we were allowed to take unsold produce home at the end of the day. God I loved that job. They were all amazing but Paris Brest eclair was just so ridiculously lush. Perfection.
Oh my gosh you worked in HEAVEN! I've tried that Paris Brest eclair and am obsessed with it. Have you recreated any?
Best choux I’ve ever had has to be the eclairs from L’Éclair de génie in Paris, specifically the salted caramel one. You can’t go wrong with an eclair! Unless you fill it with whipped cream and not pastry cream...
OMG YES!!! With the beautiful fondant caps? Eclairs have been my nemesis for a long time... I should really do a Kitchen Project on how to make non-ugly eclairs but its going to take me a while..
Loved this, thank you so much for this and the rest of the newsletter, really enjoying reading about the more technical details of the bakes! On a similar note, I tried baking these fresh vs freezing vs overnight resting and found both fresh and freezing to be similar to each other and better than the overnight. Thanks again, looking forward to the next one!
The flavors are perfect! (10/10!) I’m having trouble with the choux though. I felt like it did not inflate high enough :( what did I do wrong? Was it because the choux paste was not dry enough?
I had the creamy scrambled egg gougeres from Daily Provisions in NYC for breakfast a few years ago and... it was everything. I still think about it a lot.
HOLY MOLY that sounds insane. DO you have any pics?!?!
I don’t myself shamefully! I found some on google which don’t really do it justice:
https://goo.gl/maps/WNuYHaqCC1EYWbeM8
Peep also their crullers, which are legendary.
Oops, wrong link! Here: https://pyxis.nymag.com/v1/imgs/e43/734/276d9a8d6e009e28b4f6b1b721bc75a38c-gougeres.h473.w710.jpg
Is it weird that I love the ones that are full of...AIR?! With sugar ? :o Wait, I'm thinking of chouquettes ;(
Not weird! I love these and will make lots for you as soon as poss. Mum has got sugar pearls!