Power Puffs

I am so in! After 3 years in the neighborhood, I finally have some “bargaining power” with my local shopkeepers. So far the only shop nearby that recognizes me is the Italian traiteur. Since I happened to be walking home with a cake box just bursting with beautiful handmade “choux” (cream puffs), I decided to pop in and test my newfound powers of persuasion.

Luckily the very jolly-looking chef was in the shop having a hand-wavingly animated discussion in Italian with the saleslady, accompanied by French rap radio as only happens here. I proudly flashed them my wares and was immediately rewarded with oohs and aahs, which was very polite of them given there is a quite decent authentic boulangerie / patisserie right across the street.

At first my new friends wanted to keep the entire box of goodies but I probably looked so hungry and desperate that they ended up taking one each of “chou chantilly” and “chou à la crème”, garnished with a few sugary “chouquettes”. After the chef and I both confessed our hopeless gourmandise, I moved in for the kill.

I subtly (or not so subtly for those who have seen it before) gave him my best puppy dog eyes and my sweetest smile. Pause. He suddenly decided I was worthy of VIP status and started moving towards the liquor cabinet. “Limoncello, carina?” Et là, mes amis, victoire!

~ “Pâte à Choux” ~ (cream puff pastry)

Makes:
- “Chouquettes” (small, sweet puff pastry covered in pearl sugar)
- Cream puffs (fill with your choice of whipped cream, custard, etc.)

Ingredients:
- 125 g water (½ cup)
- 125 g milk (½ cup)
- 2.5 g salt (½ tsp)
- 5 g sugar (1 ¼ tsp)
- 125 g butter, cut into small pieces (½ cup)
- 150 g flour, sifted (1 ½ cups)
- 250 g eggs, beaten (4 to 5 eggs; 8.8 oz)
- melted butter, to glaze

How to:
1. Preheat oven to 220°C (425°F)

2. In a saucepan, gently heat the water, milk, salt, sugar and pieces of butter while stirring with a wooden spoon. Once the butter is melted, turn the heat up to medium until the liquid comes to a boil

3. Remove from heat, add all the sifted flour at once and stir energetically until combined

4. Return to medium low heat and stir constantly until the mixture comes away from the sides of the saucepan and makes a thick, smooth ball, about 1 minute

5. Transfer the batter to a mixing bowl and stir occasionally to let cool, about 2 minutes

6. Mix in half of the beaten eggs with the dough. Stir until combined. Continue mixing in half of the remaining eggs until the batter is shiny and smooth. Stir more and more slowly as the batter gets closer to the desired consistency

7. Grease a baking sheet (i.e. with a butter spray) and wipe gently with a paper towel to remove the excess. The sheet should not be too greasy or else the batter will not adhere correctly

8. Decorate the baking sheet
* For “chouquettes” (baby puffs)
- Fill a pastry bag with a plain tip (or a plastic baggie with the corner snipped off) with some of the batter. Pipe or use 2 spoons to drop approx. 1” rounds of batter onto the baking sheet
- Press plenty of pearl sugar crystals (or the largest sugar crystals you can get your hands on) over the top and sides of the baby puffs.
Note: If my chef ever found out I might get expelled for this, but I don’t see why you can’t substitute sprinkles or chocolate chips for the pearl sugar. Just make sure the batter is completely cooled before adding. It’s not entirely French but why does tradition have to dictate law?

* For cream puffs (mamma puffs)
- Fill a pastry bag with a plain tip (or a plastic baggie with the corner snipped off) with some of the batter. Pipe or use 2 spoons to drop approx. 2” rounds of batter onto the baking sheet
- Brush the tops of the pastry shells with a very small amount of melted butter
- Press the tops of the pastry shells gently with the back of a fork twice at 90° angles to make a lattice mark to stabilize them during baking

9. We’re almost there!
- Bake at 220°C / 425°F (temperature and cooking time may vary depending on the oven) for about 35 minutes. Prop the oven door open ever so slightly towards the end of baking to allow the shells to dry out better
- Remove from the oven and let cool on a wire rack

You can enjoy the baby puffs once cooled. You can cut the caps off of the mamma puffs and fill with your choice of sweet whipped cream, custard, ice cream (again, not entirely tradi) or whatever grabs ya. Replace the caps and dust with icing sugar (optional).

Ya mi!

Mon Café à Moi

So, remember when I said I boycotted “my” local café because they changed owners and the service became crap? Well, when I saw a big “Changement de Direction” sign and a new name on the café, I was intrigued. I walked in this weekend and was greeted with an almost overeager, overfriendly service. WTF? What the heck happened here? Friendly service? In Paris? In my formerly beloved café that has let me down so much that I couldn’t set foot within for 2 years?! I could actually feel a real EFFORT to satisfy the clients. What a concept! The former owners are back!

I had a surprisingly good day, starting with a visit to the “Prefecture de Police” to get my visa renewed. It has been an ordeal so far but I was pleasantly surprised when I got a “recipissé de demande” after only half an hour. Although I will have to go back in December (I sent in my application in August, mind you) to get my real visa, at least I have an extension of my visa now.

After class, I had an interview / meeting with my new boss at the restaurant. Although it doesn’t have any Michelin stars, it seems to have a pretty good reputation. The chef kept insisting that I must show my motivation all the time…which will be difficult – especially when I’m dead on my feet. While it is pretty exciting to be starting a new adventure, it’s also a bit scary. The chef seems to have high expectations and I’ll be working many many hours. Very tough, especially for me – I’m used to sitting on my a** at least 14 hrs a day - and I’ll only have Sunday and Monday off so my social life will really take a real hit…

Anyway, the best news of the day is: I was in a good mood so I walked in to “my” café, and lo and behold who do I get reunited with but the famous barman from my first months in Paris. He even recognized me and introduced me to everyone as an old, loyal client! I guess I must have spent a lot of money or made a big impression there in the past… I had only planned to spend 15 minutes max there but an older gentleman bought me some drinks and I ended up chatting it up with them like old friends for an hour an a half. Why oh why do I finally start feeling like I fit in when I am getting ready to leave??

Is This It?

I’m getting tired of getting sick so often. The incessant coughing definitely dampens my cuteness factor… Being ill and yet another restless night probably didn’t help me in our first day of solo-cheffing: 6 different types of “crudités” and a cheese soufflé.

I’m not sure if it was the fatigue, my general yucky state or just pure clumsiness, but I was a complete kitchen catastrophe today. I almost cut myself shredding veggies (thankfully, no injuries yet – knock on wood!) and kept bumping into inanimate objects, kind of like when I’m driving. How embarrassing to be the last person to finish, and still have to redo a botched Mornay sauce (béchamel, egg yolks and gruyère cheese). The chef and a classmate even had to help get me back on track to finish the soufflé batter in time.

What a tough day to have right after I re-motivated myself after a short vacation. Although my neighbor said I overmixed the batter and was so slow that my egg whites were deflating, I was relieved to see that my baby soufflé DID rise and didn’t even taste half bad!

I’m not really sure if I’m ready to start an internship so soon, since I can’t seem to escape the bottom of the class. I mean, what do they expect from an almost-CPA? ; ) The chef placed me at a Michelin-cited seafood restaurant in the Latin Quarter for a 10-week internship starting in a week and a half. If I succeed, someone will be very well fed. If not, he’ll just have to eat my famous instant noodles while I mope over an episode of Gray’s Anatomy. Watch out, little fishies!