Welcome to a delicious crash course in French. This pastry dough is so versatile, you can turn it into sweet Chantilly cream puffs, chocolatey profiteroles or savory Gougères. It’s all the French you’ll need to know.
“Pate a Choux is a classic French dough made on the stove top. “Choux” means cabbage because the little baked puffs can look like little cabbages. By simply adding cheese to the base dough you can turn this into savory cheese puffs called Gougères. To make these puffs a simple dessert treat, we fill them with Chantilly cream, or split them, dip them in chocolate and fill them with Tillamook Ice Cream. This recipe makes quite a few but once baked they freeze well. The recipe can be cut in half. Use your imagination and enjoy!” – Keegan Gerhard of D Bar Desserts
Opened in 2008 by Keegan Gerhard and Lisa Bailey, D Bar is a favorite getaway for those who love dessert, food, wine, and lively conversation. By day, D Bar is a tasty pastry shop and café, and by night becomes a dessert and wine bar with an abundance of culinary delights!Full profile