We're still fascinated with The Great British Baking Show on PBS and think it only fair to give equal billing to the male judge on the show, Paul Hollywood. After all, we printed Mary Berry's Garlic Mushrooms and Cured Ham on Toasted Brioche recipe as our November Incredible Edible Recipe of the month. Shouldn't we give equal billing to her male counterpart, Paul Hollywood?
Long before there was The Great British Baking Show, Paul Hollywood was making a name for himself and building up an impressive set of credentials. He's worked in many of the world's most exclusive hotels, and, with the publication of his book 100 Great Breads has without a doubt become both a celebrity chef and the final authority on bread making. The cookbook has been translated into seven languages and was named as the "Top Bread and Pastry Book" of 2005.
Paul says this recipe "has a wonderfully retro feel about it, and it's none the worse for that. The delicious savoury flavours, and the beautifully crisp choux pastry, will always go down a storm." Those with some age about us know that many of the best recipes do come to us from our recent past, from those who came before us. These recipes have stories to tell and memories to celebrate.
My introduction to choux buns arrived while we were still living in Seattle at our annual neighborhood Valentine's party and those buns held a delicious creamy chicken filling. My favorite choux buns appear at our annual 4th of July party in Port Orford when a dozen or so friends gather to watch the fireworks that are set off on the beach beside Battle Rock. Thankfully, year after year, one of the attendees, who owned a restaurant in our hamlet probably 50 years ago, brings with her a selection of splendid choux buns, some with a savory filling, others with sweet dessert filling. The buns link her past life as a restaurateur with her current life in Port Orford as a great, great grandmother and friend to all. Her buns are gloriously retro.