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.
Dallas has so many wonderful hot spots that can supply your sweetheart with an amiable stash to keep her happy for quite some time. We would certainly recommend Dude, Sweet Chocolate , CocoAndre in Oak Cliff, and Kate Wiser in Trinity Groves for starters.
We do love our chocolate. We also also enjoy it in soufflé 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, especially this time of year when hearts go fluttering at the mere mention of the sweet dish. Continue reading →
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 →
So I’m writing this stuff and some of you are reading. I know because when I am out waiting on a cocktail you will ask me if I am going to order a Manhattan. Or on a Saturday you will ask me where I am heading to brunch the next morning. Busted. I am an avid brunch-a-holic.
It’s not so much the food. Yes, I have a not-so-secret love affair with the egg, securing breakfast or brunch as a top favorite meal. But the conversations that take place at brunch are so much more livelier than at dinner. Perhaps inhibitions drop after a night of revelry. Whatever the case may be, brunch is king. Continue reading →
We have a few Christmas ideas for dinner, and it is that time to create reservations to ensure the family and friends are fed well and ready for some football fun and shenanigans. Have a very merry one! Continue reading →
What is made up of butter, flour, water and eggs, piped into several shapes for a variety of uses, and made most famous by our friends at Cafe du Monde in New Orleans? It is, of course, this special dough which brings us delicious pastries, both sweet and savory, such as eclairs, cream puffs, profiteroles, croquembouches, French crullers, and Indonesian kue sus, dumplings. In the case of Cafe du Monde, choux is also responsible for the beignet, that wonderful little bit of fried dough that we typically dump a crazy amount of confectioner’s sugar onto and devour without remorse alongside a steaming cup of coffee.
There are more than a few versions of the beignet in Dallas, and bring you some of the best. Continue reading →