Tag Archives: Cadot

Let’s Talk Profiteroles

We have noticed a proliferation of profiteroles on menus as of late, and for good reason since they are super easy to make and can be complex in decoration from spun sugar to delicious custards or creams.

A profiterole is a type of pastry, often better known as the cream puff. It shouldn’t be confused with pastries made with filo dough, which can be called puff pastry. Instead, the average profiterole is made with a type of dough called choux pastry, which is a combination of flour, butter, eggs, and water. Usually, this mixture is spooned onto or piped onto baking pans in a round shape, and then baked until browned. The interior of the choux pastry has a soft scrambled egg-type center that is removed before the pastry is filled.

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9 Ways to Enjoy Escargot in Dallas

escargotby Steven Doyle

Although mainly considered a French dish, escargot, which means edible snail, have been eaten for many thousands of years. Large quantities of empty shells have been found in the caves of prehistoric man, indicating that in various parts of the world they were a common part of the diet at that time. With the rise of civilization, various cultures (including the Greeks and Romans) have continued to eat snails, often considering them a delicacy.   Continue reading

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A Valentine’s Gift: Chocolate Souffles

choco souffleby Steven Doyle

Dallas has so many wonderful hot-spots that can supply your secret stash of chocolate. We would certainly recommend Dude, Sweet Chocolat amd CocoAndre in Oak Cliff, and Kate Weiser in Trinity Groves for starters. All perfectly sweet.

We do love our chocolate. We also enjoy it in souffle form, and we have found some of the best places to drop a few dollars on the light and airy dessert that makes a meal more special.  Continue reading

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