Like so many, I have become absolutely obsessed with The Great British Bake Off. My husband and I began binge watching it over the Christmas holiday and have now completed five seasons. We are completely hooked and it has awoken in me a deep desire to bake every possible French pastry or classic British dessert. A quick text was sent to Carmi and the questions were posed, first, “are you watching British Bakeoff?” second, “What do you think about trying out a few of these classic recipes and show how easy they are with the right tools (Ankarsrum Mixer)?” Lucky for everyone Carmi was completely on board so be on the lookout this year for some classic desserts.
With that said, our first offering is one I was excitedly nervous to try. Pate a Choux (pronounced Shoo) is the pastry dough used for several different creations. Cream Puffs, Profiteroles and today’s recipe, Eclairs. I really struggled in deciding if this needed to be a recipe that went live before Valentine’s or should we stay on our predetermined timeline. Clearly I chose to stay on our regular schedule and that was because I was excited to let you know our plans for the year. With that said, lets dive right in!