3 hours ago, jmacnaughtan said:
You can't really compare bread, pie pastry and choux - they're completely different preparations, for completely different purposes.
Try making a Paris Brest with bread or pie crust, and you'll see.
thanks for the info and it's nice to hear a Parisian's take on it.
I did think about it and the choux creates this air pocket in the center that allows a cream custard center filling that bread and pie crust can't offer.
And I know that the choux tastes really different when fully put together with a crunch caramel coating (salambos).
So I end up with a contrast of textures - crunch on the outside, airy-ness from the chox, and then a soft cream caramel in the center.
This contrast of different textures all in one bite is unique to choux and the experience is good
It's not..hard to make..but I don't think it's as popular in American home kitchen's because it a lot of work without that much flavor
The flavor seems to come from sugar (where it's fermentation in the case of bread)
But the texture's great in choux pastries. I guess preference depends more on what you care more about - texture or flavor
I'm a flavor guy so not for moi my Parisian amigo
