Saturday, March 31, 2012

The Perfect Cream Puff

Sometimes, the best baked treats come not from the popular, hip bakeries of the city (ex. Georgetown Cupcake and Magnolia Bakery), but rather come from those little specialty stores that may not even have a name. I had the honor of discovering one of these places today in New York City. After having a quick shot of espresso at Café Zaiya, I ventured next door, to a little Japanese grocery store that I think is called Yagura. In the front of the store, there was a little lady set up with a stand, selling fresh cream puffs. They were so fresh, she piped the cream into the puff right as you ordered it. Simple as that. There were only two things that one could order at this little stand – plain, and azuki cream puffs. But this lady sure knew what she was doing! I ordered the plain cream puff, and it was the best cream puff I have ever tasted. It had a thin, crispy, lighter –than-air puff, with a delicate, eggy flavor filled with flawlessFrench pastry cream with just the perfect amount of vanilla. Delicately dusted with just enough powdered sugar – this cream puff was a work of art. I hope that next time you find yourself in the city, this little lady will still be whipping up her delicious, perfect cream puffs. 
With love, Erica
 
Freshly baked choux, before being piped with pastry cream

The simple beauty of the cream puff

Look at that light and fluffy texture!