Beard Papa's Sweets Cafe in SF

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BT
Filet Mignon
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2006/06/12 01:03:00 (permalink)

Beard Papa's Sweets Cafe in SF

OMG--Creampuffs; 220 calories per but irresistable:

http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2006/06/11/MNGSHJCDDM1.DTL
#1

6 Replies Related Threads

    tacchino
    Double Cheeseburger
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    RE: Beard Papa's Sweets Cafe in SF 2006/06/12 06:48:00 (permalink)
    "The dessert in question contains custard and whipped cream -- speckled with tiny pieces of vanilla bean -- inside an inner shell of choux pastry and an outer layer of pie crust."

    The pictures look good, but "an outer layer of pie crust"? What on earth does that mean? The reporter doesn't sound like he/she has a clue about how puff pastry is made.
    #2
    Lucky Bishop
    Double Chili Cheeseburger
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    RE: Beard Papa's Sweets Cafe in SF 2006/06/12 12:55:32 (permalink)
    No, they have it exactly right. These cream puffs have two strata to their shells: the interior is the basic choux, but there is a layer of pie crust covering the whole thing. (And...well...um...cream puffs aren't made from puff pastry, they're made from pate a choux. That's something entirely different.)

    There's a Beard Papa's in Boston, and I've had them. They're perfectly serviceable, but they're not really worth a trip to Quincy Market by themselves, and if I'm by Quincy Market to begin with, then I'm going over to the North End for a box of cannoli from Modern!
    #3
    tacchino
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    RE: Beard Papa's Sweets Cafe in SF 2006/06/12 13:19:32 (permalink)
    Sorry, I meant to say cream puff pastry, as in pate a choux, which I have made a lot....I realize the term was not correct, and puff pastry refers to the "flaky".
    However, I am still unclear s to how they put a pie crust on a cream puff pastry....the basic recipe that I have always used involves mixing the butter, flour, and water, and then beating in the eggs one by one, creating an aerated pate. Dropped by spoonfuls on a baking tray, they then get baked.
    When is the pie crust put on the pate a choux? Wrapping pie dough around spoonfuls of it before being put on the baking sheet? Seems to me it would inhibit the raising of the pate.
    #4
    Lucky Bishop
    Double Chili Cheeseburger
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    RE: Beard Papa's Sweets Cafe in SF 2006/06/12 13:44:52 (permalink)
    Based on glimpses of the employees in the background at Quincy Market, it looked to me like the pie crust -- which is extremely thin, it's basically really just there to provide extra structure to the puff -- is wrapped onto the puff when it's about three-quarters cooked. I may have been misreading what they were doing back there.
    #5
    plb
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    RE: Beard Papa's Sweets Cafe in SF 2006/06/13 18:36:32 (permalink)
    Just tried them. Good and light tasting, but really nothing special. It took 9 minutes in the line at 3:00 pm. Most people in front of me were ordering by the dozen.
    #6
    offlady
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    RE: Beard Papa's Sweets Cafe in SF 2006/07/04 04:23:13 (permalink)
    I tried Beard Papa for the first time while in Honolulu recently, driving out of my way to try them after hearing so much about them. My first impression was that the puff was very good, but after eating the whole puff, I felt they weren't worth going out of my way for them. I've had much better cream puffs in Japan by other bakeries, which I believe is where Beard Papa originated from.

    Then again, it's all in the marketing, isn't it? McDonalds doesn't have the best burgers either.
    #7
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