Pardon me, your Holiness.
06/17/08
Pardon me, your Holiness.
Filed under: Blog— by joe @ 11:01:01 am 
In yesterday's laundry list of things made with pâte à choux I neglected to include pâte à choux beignets, which are essentially deep fried spoonfuls of choux paste. Dropped into hot oil or fat, they blow up into incredibly light, practically transparent, puffs which are then sprinkled with powdered sugar and eaten. These delicate little confections are known as pets de nonne, a.k.a. "nun farts" and have been enjoyed in France — yes, under that name — for centuries.
Pingbacks:
No Pingbacks for this post yet...
Hello, Joe!
Categories
Joe Pastry
- Blog (2385)
- Joe's Baking Basics (0)
- Five Simple Rules for No-Fail Baking (1)
- Flour Basics (25)
- Ingredient Weights & Metric Conversions (1)
- Leavening Methods (1)
- Chemical (19)
- Mechanical (9)
- Microbial (6)
- Mixing Methods (0)
- A Brief Intro (1)
- Biscuit (4)
- Creaming (3)
- Egg Foam (7)
- Muffin (3)
- Straight Dough (4)
- Other Stuff (0)
- About Custards (8)
- Joe's Book Club (1)
- Joe's How-To's (0)
- Bread (0)
- About Starter & Preferments (0)
- How to Fire a Brick Oven (2)
- How to Make Bagels (3)
- How to Make Baguettes (2)
- How to Make Brioche (1)
- How to Make Buns and Rolls (2)
- How to Make Cracklin' Corn Bread (2)
- How to Make English Muffins (1)
- How to Make Focaccia (3)
- How to Make Pain à l'Ancienne (2)
- How to Make Pita Bread (2)
- How to Make Pizza (1)
- Chicago Style (2)
- Neapolitan (1)
- How to Make Pugliese-Style Bread (2)
- How to Make Sourdough Pancakes (1)
- How to Make Spoon Bread (2)
- How to Make Your Home Oven More Brick Oven-Like (1)
- Pastry (0)
- How to Assemble S'mores (1)
- How to Make a Galette (2)
- How to Make a Jelly Roll (1)
- How to Make Alsatian Onion Tart (2)
- How to Make Biscuits (2)
- How to Make Cinnamon Rolls and Sticky Buns (2)
- How to Make Cobbler (2)
- How to Make Cornish Pasties (4)
- How to Make Croissants & Pain Au Chocolat (1)
- How to Make Danish Pastry (7)
- How to Make Doughnuts (0)
- Cake (7)
- Yeast Raised (2)
- How to Make Éclairs (1)
- How to Make English-Style Pudding (2)
- How to Make Flourless Chocolate Cake (6)
- How to Make Fritters (3)
- How to Make Fruitcake (0)
- English-Style (3)
- Stollen (2)
- How to Make Knishes (3)
- How to Make Opera Cake (5)
- How To Make Petits Fours (2)
- How to Make Pie (2)
- How to Make Quiche (2)
- How to Make Scones (2)
- How to Make Tarte Tatin (2)
- How to Make Tarts (0)
- Pear (1)
- How to Make Waffles (4)
- Pastry Components (0)
- How to Make Brioche Dough (1)
- How to Make Butter (1)
- How to Make Buttercream (6)
- How to Make Cake Layers (2)
- How to Make Cake Syrup (1)
- How to Make Caramel and Caramel Sauce (1)
- How to Make Crème Fraîche (1)
- How to Make Fondant (Poured) (1)
- How to Make Fondant (Rolled) (1)
- How to Make Frangipane (1)
- How to Make Ganache (2)
- How to Make Génoise Batter (2)
- How to Make Graham Crackers (2)
- How to Make Ice Cream (1)
- How to Make Jam (2)
- How to Make Joconde (2)
- How to Make Laminated Dough (1)
- How to Make Lemon Curd (2)
- How to Make Marshmallows (2)
- How to Make Pastry Cream (2)
- How to Make Pâte à Bombe (2)
- How to Make Pâte à Choux (3)
- How to Make Pâte Sucrée (1)
- Some Miscellaneous Desserts & Cookies (0)
- Techniques (0)
- About Frying (4)
- Bringing Ingredients to Temperature (1)
- How to Assemble Pastry Bags and Cones (2)
- How to Candy Flowers (2)
- How to Clarify Butter (1)
- How to Fold Properly (1)
- How to Make Chocolate Shavings and Curls (1)
- How to Make Extra Fine Sugar (1)
- How to Make Infusions (1)
- How to Peel Hazelnuts (1)
- How to Poach Pears (1)
- How to Pre-Bake a Crust (1)
- How to Prepare a Cake for Decorating (1)
- How to Prepare a Cake Pan for Baking (1)
- How to Render Lard (1)
- How to Roll Pie and Tart Dough (1)
- How to Seed a Vanilla Bean (1)
- How to Temper Chocolate (3)
- How to Un-Seize Chocolate (2)
- How to Whip Cream (1)
- Bread (0)
- Totally Not Pastry (0)
- Versus Food Inc. (16)
- Versus Michael Pollan (4)
- Who is Joe Pastry? (1)
Archives
- February 2010 (22)
- January 2010 (49)
- December 2009 (47)
- November 2009 (45)
- October 2009 (71)
- September 2009 (47)
- August 2009 (68)
- July 2009 (70)
- June 2009 (79)
- May 2009 (48)
- April 2009 (57)
- March 2009 (58)
- More...
| Mon | Tue | Wed | Thu | Fri | Sat | Sun |
|---|---|---|---|---|---|---|
| << < | > >> | |||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 |
| 8 | 9 | 10 | 11 | 12 | 13 | 14 |
| 15 | 16 | 17 | 18 | 19 | 20 | 21 |
| 22 | 23 | 24 | 25 | 26 | 27 | 28 |
Search
Links
- 18th Century Cuisine
- Angie's Recipes
- Artepicure
- At the Very Yeast
- Baked by Anna
- Bake or Break
- Baking Bites
- Better Baking
- Chez Jim
- Cornish Pasties UK
- Cream Puffs in Venice
- Croque-Camille
- The Daily Spud
- The Daily V
- Dan Lepard
- David Lebovitz
- Denver Cooking Examiner
- Dorie Greenspan
- Dough Mixers
- Eat Feed
- Eggbeater
- Food Woolf
- French Tart
- The Fresh Loaf
- Gina Mallet
- Grilling 24x7
- Happy Home Baking
- I'm a Food Blog
- In Love with Baking
- I Want to Bake in Pictures
- Jumbo Empanadas
- Kitchen Lane
- Lily's Wai Sek Hong
- Me and My Molasses
- Mexico Bob
- Mexico Cooks!
- My Mexican Kitchen
- Nibbles & Tidbits
- Nick Malgieri
- Pastry Chef Central
- Pastry in Europe
- Pastry Methods and Techniques
- Pastry Scoop
- Peter Reinhart
- Rachel Laudan
- Rose Levy Berenbaum
- Rice and Beans in D.C.
- Scrumptious Photography
- SippitySup
- Slovak Cooking
- Sourdoughs International
- Sweet Discovery
- Sweet Pleasure
- The Frosted Cake and Cookie
- The Old Foodie
- The Republic of Chocolate
- Tip of the Iceberg
- Unconfidential Cook
- Upstart Kitchen
- Wanna Green Bean
- Whiskblog
- Yumarama
RSS 2.0 feed
Baking tip:
Being a consistently great baker means having the right tools for the job! Keeping your drawers and cabinets stocked with the right kitchenware means fewer headaches and better results!
Broken appliances are sure recipes for cooking and baking disasters! Keep all your kitchen appliances in top running condition with replacement parts from PartSelect.com!