Pate à Choux to Profiteroles 101

A letter of gratitude to Jacques Pepin.

finished-single-pate-a-choux-min 300As I embark on teaching a French cuisine course for the first time, I want to say “Thank you, Jacques Pepin.” You are  the teacher of all teachers when it comes to so many things French, including a great pate à choux.

Your recipes always work, and for that I’m eternally grateful. As my Saucy Guy partner always says, “His recipes are foolproof.” They are perfect for me, a self-declared non-baker, who bakes only what she likes to eat and only as part of a practice in the discipline of measurements and mental clarity. Your recipes always give me confidence and calm reassurances at every stage. The final products always look good enough for any local patisserie.

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