Pâte à Choux is definitely one of my favorite childhood pastries. If you add to this soft shells the most delicious filling in the world, Crème Pâtissière, and I'm in heaven! Growing up, I only knew of this pastry as "Bánh Su” and nothing more. I'd finally learned of its real name, choux à la crème, while researching the internet for a good recipe a few years ago. Of course, it is French! I love the taste of the lightly sweetened crème filling when you bite into the soft fluffy, buttery shells. As a child, every time Mom took me to the bakery, I had to have these choux—the taste was so enticing to the point that I recalled stuffing one after another until I was too full to eat. And I definitely did have them for breakfast.
When we arrived to America, it took me a while to locate these thin, soft-shell pastries with the smooth crème filling again. I never attempted to make these because they “looked” too intimidating. By no means I could duplicate the bakery-style Pâte à Choux with the amazing egg custard filling...until now! But I finally understood the old say, “You will never know until you try…” I found these choux are fairly easy to make. Although it did take a few trials to mimic the same childhood taste of Crème Pâtissière, I have successful made this filling over the past weekend. It is the BEST choux à la crème I have had in a while. I can proudly tell you that I will no longer be purchasing these at the bakery anymore. I can square an hour of my day to get fresh off the oven bakery-style choux à la crème any time I crave them. And that is so exciting to me!
0 Comments
After about two weeks off, I am ready to head back to work tomorrow. But, I want to make use of my last non-working day wisely and that is to finishing up this posting before the kids wake up (yep, it is pretty darn early right now). I need to get this done just in time because I have a day filled of activities to do with them before they return to school as well. Well, here it is.
One of the holiday cakes I made for Christmas was a bûche de Noël cake. I'm going to be fancy and named this posting in French, but it is really a well-known Yule Log cake. I have been wanting to create this cake for quite some times, but I never had a chance until this past Christmas. It was a very simple cake to make that combines with both buttercream, chocolate and fondant decorations. It is simple enough to bake and decorate the entire cake within 2-3 hours, and this is including all the wait time throughout the process. Happy New Year! I cannot believe today is the first day of 2018. Time really flies when you are having fun. There has been so much going on the last couple of weeks that I was not able to do much for this New Year (as I did for last year). Honestly, I woke up yesterday morning, planning to make some type of desserts to ring in the New Year with, but I let that plan slide and took half of the day to hang out with my husband and my daughter. It was a beautiful, sunny well-spent afternoon over tasty waffles brunch followed by furniture shopping.
And now, as Im sitting here with a cup of homemade coffee, looking out at the sunrise this early New Year morning, I feel peaceful—a feeling of serenity—conquering over the house. I don't get “this luxury” often as a mom of two little kids, so I savor every second of moments like this. |
This website uses marketing and tracking technologies. Opting out of this will opt you out of all cookies, except for those needed to run the website. Note that some products may not work as well without tracking cookies. Opt Out of CookiesAboutTristina TiepNhu Nguyen is a pharmacist by weekday and a baker by weekend. She is also a wife and a mother of two children. Free Cake Tutorials!Sign up for my newsletter and you will be the first to know about my new recipes and cake tutorials!
Recent Posts
August 2020
RecipesTutorials |