Next Up: Choux

Most of us only think about choux batter when we want to make an éclair. However it has all sorts of fun, quick-and-easy applications, some of which I’ll try over the next couple of days. Projects are TBD…so stay tuned!

9 thoughts on “Next Up: Choux”

  1. Are we sharing here? My favorite is to load the choux up with good cheddar, pepper, thyme, and french fried onions, then serve them with baked potato soup.

    1. We are indeed sharing!

      Love that idea…a sort of gouger with herbs. Lovely!

      – Joe

      1. I just wanted a cheddar puff for baked potato soup, I didn’t know they were a thing To a 2 egg choux, I add a cup of grated good white cheddar, 1/2 tsp kosher salt, fresh pepper, and dried thyme. When that is mixed in, I stir in half a cup french’s fried onions, scoop them onto a parchment lined baking sheet with a 2T scoop, and bake them until they’re done at 375F. But I’ve been having dreams of French onion soup with a gruyere and rosemary variation too….

        It’s finally getting below 70 in the mornings here, so soup season is upon us! I’m going to break one of these out on Sunday maybe.

  2. Hi Joe, I’ve never really understood the finer points of choux so I am really looking forward to your next few columns. Would you have any idea how to recreate the “Beard Papa” style of cream puffs – super crispy and slightly crackly on the outside? I find that filled with flavored but unsweetened whipped cream, they make a great low-carb dessert since the amount of flour in each puff is almost negligible and all the rest is either protein or fat.

Leave a Reply

Your email address will not be published. Required fields are marked *