It's a cream puff renaissance

First, a French friend brings a spectacular homemade dessert to dinner. It's a Paris-Brest -- a large ring of choux paste sliced horizontally, filled with praline pastry cream and whipped cream and topped with toasted almonds. Next, Thomas Keller opens Bouchon Bakery in the Time Warner Center in New York City, with a whole section on the dessert menu dedicated to pastries made with choux paste, or as it's called in French, pate a choux.

By Donna Deane

April 19, 2006