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Posted By Nicole On March 3, 2014 @ 7:11 am In Magazines & Cookbooks | No Comments
Choux pastry is one of the most versatile ingredients that you can work with when it comes to pastry. It’s not difficult to make, but it is something that sounds a bit intimidating, so many people don’t jump in and try it when they could be making straightforward cookies and cupcakes. Once you’ve made it, however, you will realize just how easy it is to make choux and the book Choux Temptations illustrates all kinds of tasty and creative dishes you can make with it.
The book covers a wide variety of the recipes that you can make with a basic choux. It begins with the most basic components of choux pastry desserts in the first chapter, such as vanilla pastry cream and chocolate glaze. Chapter two covers classic desserts, such as eclairs and paris brest. Chapters three and four cover contemporary and fun desserts, where you’ll see flavors and figures that definitely are a change of pace from the standard cream puff, while the final chapter of the book goes into savory dishes to fully illustrate the versatility of the product. The recipes are all clearly written and very detailed, so even dishes that seem complex or involve multiple components can be made smoothly. Detailed photos also illustrate the dishes so you can see how things should be shaping up as you work.
The most important thing to note about choux and choux desserts is that you don’t need a special occasion to make them. Although they look impressive, the components are usually not difficult on their own and they can typically be prepared well in advance and assembled later. From classic cream puffs to simple donuts, there is a lot you can do with choux and it is a great weapon to have on your pastry arsenal because it gives you so many new choices when you get the urge to start baking.
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