So I have been reading Ratio by Michael Ruhlman recently, and he makes a specific point about how underrated pate a choux is. Truth be told, I had never heard of it, but I think most of us have experienced it.
You know cream puffs? Well pate a choux is the pastry part of the deal. The dough, which is almost like a batter, is rich and fluffy and can be made into a savory, decadent treat in under half an hour.
I made the dough and boiled chunks into makeshift gnocchi, with some awesome Piave Vecchio in the mix. I dressed it with a basil pesto with Mascarpone cheese, and quickly seared some chicken with herbs and lemon to accompany it. This is filling and absolutely delicious – a new experience that anyone can/should try. FULL POST