I'm not a fan of chaux pastry.
It's not cake, it's not pastry. Make up your mind before you bake it!
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Sun 22 Aug 2010, 0:14,
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Of course it's a pastry that's why they call it choux pastry
I used to bake my own eclairs and profiteroles and tasted 100 times better than the shop bought ones.
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Sun 22 Aug 2010, 0:18,
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there's your problem
you're meant to eat it, not swim in it. profiteroles are nyom.
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Sun 22 Aug 2010, 0:25,
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The chocolate and the cream are nyom. The profiterole itself is just a rubbish, chewy, tasteless lump of carbohydrate
used as a vehicle to get the chocolate and cream into your mouth without getting your fingers sticky.
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Sun 22 Aug 2010, 0:29,
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Well made choux pastry fills up the most possible space with the least possible actual pastry.
Pastry chefs will try and fob you off by saying it's supposed to be "light", but it amounts to the same thing.
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Sun 22 Aug 2010, 0:33,
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Then I endorse this vehicle for it's delivery of chocolate and cream into my mouth
but I disagree as I think the pastry is actually nom and acts to balance out the sweetness of chocolate and cream and give more sustance and texture to an otherwise overkill of sugar.
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Sun 22 Aug 2010, 0:35,
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Don't bring reason and logic into my mindless prejudice against choux!
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Sun 22 Aug 2010, 0:39,
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