Pate A Choux
There were Starbucks, then there were BobaLocas, then there were Guppys, then there are Yogurtlands and Pinkberrys. What could possibly come next you may ask?
Well, I would like to officially make it copyrighten thatI am the first person to suggest the concept of gourmet, artisinal cream puffs. And on Thanksgiving day with the afternoon free, I embarked on my first experiment with flour, eggs, butter, pudding mix, and fresh strawberries. It turned out to be very easy to make, but patience was definitely a virtue with each batch yielding a small number of puffs.
They didn’t come out perfect, puffy, and all the same size, but they were absolutely delicious when assembled. Each eggy and buttery puff was filled with a heaping dollop of vanilla pudding and slices of fresh strawberries tucked into the hollow shell.
I really think that once I perfect my little edible creation, they will certainly create a phenomenon comparable to the desire for Dunkin Donuts in SoCal. Well, give me your feedback and hopefully you can enjoy a fresh pate a choux from Joe’s Kitchen soon!!!