Thanks for continuing this project—I love seeing your new review in my inbox each week. Will I cook from any of the books you cover? Probably not! But it's so enjoyable to follow along in an armchair travel kind of way, appreciating the interesting views and the tour guide's amusing commentary.
I just think everything except the chocolate sauce is bland, and I don't love the texture combination of pastry + cream or ice cream. Side note: if they have ice cream aren't they profiteroles, not cream puffs?
re: the naming, you are technically correct (the best kind of correct). But when I got profiteroles at my favorite supper club back in the day, they were on the menu as "cream puffs," so that's how I've filed them away in my heart.
Thanks for continuing this project—I love seeing your new review in my inbox each week. Will I cook from any of the books you cover? Probably not! But it's so enjoyable to follow along in an armchair travel kind of way, appreciating the interesting views and the tour guide's amusing commentary.
Thanks for continuing to write! Very much enjoy reading the installments. Though, full disclosure, I don't enjoy cream puffs.
Blasphemy!! (But seriously: You've tried the good ones? With vanilla ice cream? And warm chocolate sauce?!)
I just think everything except the chocolate sauce is bland, and I don't love the texture combination of pastry + cream or ice cream. Side note: if they have ice cream aren't they profiteroles, not cream puffs?
re: the naming, you are technically correct (the best kind of correct). But when I got profiteroles at my favorite supper club back in the day, they were on the menu as "cream puffs," so that's how I've filed them away in my heart.
Ha, I loved this comment. I don't like the state fair ones AT ALL. Profiteroles though, I can get behind!