Cream Puffs Quotes

“They got cream puffs at the bakery but I bet yours will be better,” he noted.
“As Americans often put sweetened whipped cream or vanilla pudding between the choux pastry, and we’ll be making crème patisserie, this is indeed a fact.”
“What’s crème patisserie?” Ethan asked.
“Proof there is a God,” I answered.”
― Kristen Ashley, The Will

“By the time everyone was ready to leave, I was filling the last cream puff with pale green pastry cream. I licked a bit off my finger. It was good- an intriguing mix of warm pistachio, floral cardamom, and invigorating ginger. And ginger, of course, was a root. I only wished I knew what The Book would say about it. And was it good enough? Spotting the last of Mom's batch of kulfi- Indian ice cream made of thick sweetened cream and flavored with pistachio, ginger, and cardamom- had inspired me to make a pastry cream with the same flavors.”
― Rajani LaRocca, Midsummer's Mayhem

“They spent the next hour nibbling their way through the food stalls, sharing spiral-cut potatoes, pork sandwiches, and cream puffs. They found a table in one of the many shaded beer gardens, and Lou retrieved some ice-cold Summer Shandys to go with their food. The beer had a light lemon edge that offset the malt, making it an ideal hot-summer-day drink. The potato spirals, long twirls coated in bright orange cheese, combined the thin crispiness of a potato chip with a French fry. And the cream puffs... The size of a hamburger on steroids, the two pate a choux ends showcased almost two cups of whipped cream- light, fluffy, and fresh.”
― Amy E. Reichert, The Coincidence of Coconut Cake

“America may have landed a man on the moon, but the French have the coolest wedding cakes on earth. It's not really a cake. It's called a croquembouche- a "crunch in the mouth"- or, more regally, a pièce montée. It's like you climb the ladder to your new life on a four-foot pyramid of individual vanilla cream puffs, held together with glossy praline- caramelized sugar that shatters in your mouth like glass and sticks in your teeth like toffee.”
― Elizabeth Bard, Lunch in Paris: A Love Story, with Recipes

“We're making profiteroles."
Profiteroles. Little cream puffs filled with vanilla ice cream and drowned in thick chocolate sauce.
"Ha! I knew it!" he said triumphantly. "You already look ten times better. There is nothing as satisfying as making choux pastry."
It was exactly what she was thinking. Choux pastry was literally one of her favorite things to make in the whole world. But she didn't tell him that. Instead, she grabbed an apron from a hook on the wall and tied it on.
Together, they melted the butter with water in a saucepan, then added the flour, stirring with a wooden spoon until it pulled away from the sides and formed a ball- that was Rosie's favorite part, the way it came together like that. There was something so satisfying about it. Then they scooped the choux into bags and piped them into little circles on a baking sheet, competing to see who could do it better- Bodie was faster, but Rosie was neater.”
― Stephanie Kate Strohm, Love à la Mode

“I came up with a variation on the molten-chocolate cake that doesn't make me crazy with how brainless it is. You said the theme was date restaurant, man accessible, right?"
"Right."
"So I added the Black Butte Porter---the one from Deschutes Brewery---to the chocolate cake. It makes the flavor a little darker, a little more complex. I wanted to do five or six desserts, with at least three of them seasonal. For the standards, I thought the chocolate cake and an Italian-style cream puff." She nodded toward the cream puffs on the table. "Try one and tell me what you think."
I wasn't awake enough for silverware, so I picked up the cream puff and bit straight into it, forming a small cloud of powdered sugar. "That's so good," I said.
Clementine continued to watch me.
I dove in for a second bite. And then I found it---cherries. Ripe, real cherries in a fruity filling hidden at the center. "Oh my goodness," I said, my mouth full. "That is amazing."
"Glad you think so. I thought it was a clever play on Saint Joseph's Day zeppole---cherries, but not those awful maraschino cherries."
I nodded. "Maraschino cherries are the worst." Another bite. "This cream puff almost tastes like a grown-up doughnut. And I mean that in the best way.”
― Hillary Manton Lodge, A Table by the Window