the pursuit of quality in a fleeting life

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!!!


One response

  1. kimee le

    awww darn! we didn’t have time to make on Saturday! i would love to try your delicate lil’ puff pastry!

    December 7, 2009 at 11:56 am

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