This savory croquembouche is filled with seasoned ricotta.
Photo by Chelsie Craig, Food Styling by Kate BuckensI felt like a mad pastry genius, a pioneering member of the choux-as-sandwich lobby. High on my choux supply, I decided to make mini pâte à choux hors d’oeuvres for a gathering I was hosting, filling some of the tiny puffs with Italian peppers and artichokes and others with black fig jam and pâté. The snacks proved to be an elegant—and facile—party snack, and I froze the leftover choux puffs to repurpose for later use.
Sweet Choux
There are a number of swift and creative approaches to choux that will satisfy even the most urgent yearning for sweets. For a decadent breakfast or snack, the sumptuous combination of choux and hot chocolate proves unrivaled. Churros, in fact, are made of choux dough piped into strips, deep-fried, and tossed in sugar.
But if frying isn’t your jam, that’s okay too: Baked choux in any shape, whether sprinkled in sugar post-bake or left plain, pairs beautifully with hot cocoa. If you’re feeling particularly energized, infuse the milk for the pâte à choux dough with cinnamon, cardamom, or other spices for an extra hint of flavor. And if hot chocolate isn’t a staple at your breakfast table, choux with milky coffee or chai is certain to delight.
For dessert itself, the possibilities are, naturally, endless. Most pastry aficionados are familiar with the profiterole, an ice-cream-filled cream puff, but perhaps a lesser-known invention might awaken your childlike whimsy: the Chaco Taco Choux. For an elevated version of this nostalgic classic, pipe your choux dough into a circle, bake until extra-crisp, fold, and then fill with vanilla ice cream and chocolate sauce.
We now declare you éclairs.
Alex LauFor another take on a sweet choux sandwich (that is, if you consider a taco a sandwich), you might take a playful approach to the French pastry the Paris-Brest. This baked ring of pâte à choux is traditionally sliced in half and filled with praline crème mousseline (pastry cream whipped with butter). Perhaps you might try a strawberry shortcake Paris-Brest with crème fraîche whipped cream and strawberry compote or jam. You might even attempt a tiramisù-inspired version, with mascarpone coffee cream and crumbled ladyfingers, or a deconstructed hot fudge sundae, with malted vanilla custard and a cherry on top.
Finally, consider nun’s puffs, which are tiny choux balls that get frittered and rolled in sugar—I suggest you dash to your kitchen and get to deep-frying. These tiny delights, dipped in your morning coffee or slathered with mascarpone and jam, will bring you joy.
Hopefully, I’ve been able to impress upon you that the possibilities for choux-making, baking, and consuming are endless. Next time you find yourself without a carb in sight, I propose that you forsake any anxious hesitation and consider the world of the choux.
A total choux in:
These light and eggy cheese puffs are channeling your favorite bar snack.
This savory croquembouche is filled with seasoned ricotta. Photo by Chelsie Craig, Food Styling by Kate BuckensI felt like a mad pastry genius, a pioneering member of the choux-as-sandwich lobby. High on my choux supply, I decided to make mini pâte à choux hors d’oeuvres for a gathering I was hosting, filling some of the tiny puffs with Italian peppers and artichokes and others with black fig jam and pâté. The snacks proved to be an elegant—and facile—party snack, and I froze the leftover choux puffs to repurpose for later use.Sweet ChouxThere are a number of swift and creative approaches to choux that will satisfy even the most urgent yearning for sweets. For a decadent breakfast or snack, the sumptuous combination of choux and hot chocolate proves unrivaled. Churros, in fact, are made of choux dough piped into strips, deep-fried, and tossed in sugar. But if frying isn’t your jam, that’s okay too: Baked choux in any shape, whether sprinkled in sugar post-bake or left plain, pairs beautifully with hot cocoa. If you’re feeling particularly energized, infuse the milk for the pâte à choux dough with cinnamon, cardamom, or other spices for an extra hint of flavor. And if hot chocolate isn’t a staple at your breakfast table, choux with milky coffee or chai is certain to delight.For dessert itself, the possibilities are, naturally, endless. Most pastry aficionados are familiar with the profiterole, an ice-cream-filled cream puff, but perhaps a lesser-known invention might awaken your childlike whimsy: the Chaco Taco Choux. For an elevated version of this nostalgic classic, pipe your choux dough into a circle, bake until extra-crisp, fold, and then fill with vanilla ice cream and chocolate sauce.We now declare you éclairs. Alex LauFor another take on a sweet choux sandwich (that is, if you consider a taco a sandwich), you might take a playful approach to the French pastry the Paris-Brest. This baked ring of pâte à choux is traditionally sliced in half and filled with praline crème mousseline (pastry cream whipped with butter). Perhaps you might try a strawberry shortcake Paris-Brest with crème fraîche whipped cream and strawberry compote or jam. You might even attempt a tiramisù-inspired version, with mascarpone coffee cream and crumbled ladyfingers, or a deconstructed hot fudge sundae, with malted vanilla custard and a cherry on top.Finally, consider nun’s puffs, which are tiny choux balls that get frittered and rolled in sugar—I suggest you dash to your kitchen and get to deep-frying. These tiny delights, dipped in your morning coffee or slathered with mascarpone and jam, will bring you joy.Hopefully, I’ve been able to impress upon you that the possibilities for choux-making, baking, and consuming are endless. Next time you find yourself without a carb in sight, I propose that you forsake any anxious hesitation and consider the world of the choux.A total choux in:These light and eggy cheese puffs are channeling your favorite bar snack.View Recipe