One of my mom's favorite cookbooks was Chez Maxim. Once for a dinner party in the '60s she used their recipe for profiteroles. It took hours! She was so proud of her accomplishment. Towering the profiteroles and pouring the dark chocolate sauce over them. They were delicious with the custard filling and light. One of the guests said "These are the best biscuits I've ever had" My mom responded "Dear those are not biscuits, they are French profiteroles!" After the guests left she said "That does it, I'll never make those again." My dad and I were so sad and the story became a family legend.
Apparently I am not the best at watching others do baking things (my poor kids barely got to bake with me, more watchers) between you taking over from Cecilia and Jake I am dying laughing- at myself no less.
The sauteuse is my favorite pot. I bought one as my “souvenir” on one of my Paris trips from e dehllerin: a copper de buyer sauteuse; it is freaking heavy but to make caramel in it it’s almost instant, amazing amazing amazing. I tried some years ago to teach a group of friends to make dry caramel, they all decided to buy a sauteuse but not sure anyone ever made the caramel LOL! Maybe my teaching style could improve.
Question, though, you didn’t poke or vent the pastry, is that something to understand? When, why or why not?
edit to add- Cécelia, we loved your father’s restaurant, our meal was divine last year!!
Glad you liked the video! I do recommend doing that, "Remove from the oven and poke each puff in the side with a paring knife so that it releases its steam."
I do like my sauteuse as well. It's a great all-purpose pot : )
Profiteroles were my go-to baby shower dessert in the 70's and 80's. Filled with a combination of whipping cream and raspberry yogurt and blueberry yogurt (pink and blue), they were a colorful centerpiece in the years before gender-reveal parties were even possible!
This was just so great! I tried to make Paris Brest for Christmas.. I'd made pate a choux before, but try as I might, I could never get the large, bicycle tire shape to rise; 7 times, and no success. So frustrating! So I finally just made large choux, and filled them. Still delicious! Thanks so much, David!
I also wanted to thank you for the great pictures of AXS in your post about your book launch. I wanted so much to go there while we were in Paris this summer, but I knew I'd want to buy everything and couldn't bring it home (no apartment in Paris, yet)! But your pix made it just like being there! And I saved a ton of money! Merci!
Glad you liked the pictures of AXS, They really do have beautiful things! (And they do ship internationally, but shipping can be expensive to the U.S.)
I just received your new cookbook in the mail. It is wonderful! I love the cover. It is very practical and the photography is super. So happy!
so glad you like the book so much! Xxxx
Thank you for an instructional video. Can’t wait to try the recipe. FYI, my husband and I had one of our best meals at Le Colimacon!
That was where I met Cécilia the first time. Her father - the owner of the restaurant, is also really nice as well.
What fun! and I learned a little more French!
I have resolved to master these this Fall! If making gougeres, at what point would one add the grated cheese?
When the dough is finished and cooked slightly - there a recipe on my website that give quantities, and more info! (Linked in the newsletter)
One of my mom's favorite cookbooks was Chez Maxim. Once for a dinner party in the '60s she used their recipe for profiteroles. It took hours! She was so proud of her accomplishment. Towering the profiteroles and pouring the dark chocolate sauce over them. They were delicious with the custard filling and light. One of the guests said "These are the best biscuits I've ever had" My mom responded "Dear those are not biscuits, they are French profiteroles!" After the guests left she said "That does it, I'll never make those again." My dad and I were so sad and the story became a family legend.
I have that cookbook as well and love it too!
So many things to say!! Loved watching!
Apparently I am not the best at watching others do baking things (my poor kids barely got to bake with me, more watchers) between you taking over from Cecilia and Jake I am dying laughing- at myself no less.
The sauteuse is my favorite pot. I bought one as my “souvenir” on one of my Paris trips from e dehllerin: a copper de buyer sauteuse; it is freaking heavy but to make caramel in it it’s almost instant, amazing amazing amazing. I tried some years ago to teach a group of friends to make dry caramel, they all decided to buy a sauteuse but not sure anyone ever made the caramel LOL! Maybe my teaching style could improve.
Question, though, you didn’t poke or vent the pastry, is that something to understand? When, why or why not?
edit to add- Cécelia, we loved your father’s restaurant, our meal was divine last year!!
Glad you liked the video! I do recommend doing that, "Remove from the oven and poke each puff in the side with a paring knife so that it releases its steam."
I do like my sauteuse as well. It's a great all-purpose pot : )
Profiteroles were my go-to baby shower dessert in the 70's and 80's. Filled with a combination of whipping cream and raspberry yogurt and blueberry yogurt (pink and blue), they were a colorful centerpiece in the years before gender-reveal parties were even possible!
I brought your gougeres to a gathering a couple of weeks ago,and they were beautiful and festive looking... and gone in five minutes!
Last November my friend and I went to Chez Georges on your recommendation and had the profiteroles for dessert. SWOON
Glad the gougères were a hit and you liked Chez George too..that place is fun and it's so classic!
David, you are a wonderful teacher...Loved seeing the two of you interacting. Once of your best videos.
Thank you.
happy that you liked it - Cécilia is so much fun...love spending time with her.
This was delightful to watch (and learn) - thank you David and Cecilia!
such a delight filming this! glad you enjoyed it :)
This was just so great! I tried to make Paris Brest for Christmas.. I'd made pate a choux before, but try as I might, I could never get the large, bicycle tire shape to rise; 7 times, and no success. So frustrating! So I finally just made large choux, and filled them. Still delicious! Thanks so much, David!
I also wanted to thank you for the great pictures of AXS in your post about your book launch. I wanted so much to go there while we were in Paris this summer, but I knew I'd want to buy everything and couldn't bring it home (no apartment in Paris, yet)! But your pix made it just like being there! And I saved a ton of money! Merci!
Glad you liked the pictures of AXS, They really do have beautiful things! (And they do ship internationally, but shipping can be expensive to the U.S.)
Profiteroles are my husband's favorite. In the US at Christmas, I fill them with peppermint stick ice cream.
Such fun to watch you two in your French kitchen. Lots of technique to properly prepare the choux!
So glad you had fun watching us (we had a lot of fun, too!)
See you Tuesday