Lesson 21: Mom's Favorites

This week's pastry class was a belated Mother's Day present for my mom: pate a choux.

Pate a choux- a salty puff pastry that can be combined with either sweet or savory flavors- is the basis for two of her favorite desserts: eclairs and profiteroles.

Though we didn't make these in class, this infinitely adaptable dough is the basis for a few other addictive pastries: beignets, that delightful New Orleans morning treat, and gougeres (recipe here or here), which I first tasted at Tartine in SF.

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