Pâte à choux can be made into some of the most glorious things. From éclairs to religieuse, gateau St. Honoré to profiteroles, the possibilities are endless. The batter for pâte à choux uses simple ingredients with a unique technique that will give you an end result that is truly stunning. Also, this eggy little pastry is the perfect vehicle for so many fillings. With the baked pâte à choux being very light, airy, and having a simple buttery egg taste, filling it with any sort of custard, jam, or whipped ganache is certainly on the table!
Read MoreMadeleines
As many people know, my love for France is one that simply cannot be explained. The food, culture, people, sights, I fell for them all the first time I went. To me, the pastries are in a class of their own, divine, simple, delectable, unlike anything else. Madeleines are a perfect example of the art of French pastry.
With their sea shell shape, light flavor, and buttery sponge cake, madeleines are pretty much as French as you can get. What is so wonderful about them is that you can add almost any flavor to them and they will absorb it. Traditionally, madeleines are made with very finely ground almonds or some lemon zest, which is what I have done in this recipe...
Read More