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Welcome to Hill Reeves, a blog where I write about the things I cook and bake in NYC.

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Chestnut Choux

Chestnut Choux

Chestnut Choux - Hill Reeves
Chestnut Choux - Hill Reeves
Chestnut Choux - Hill Reeves
Chestnut Choux - Hill Reeves

This summer I developed an obsession with choux pastries, which--whatever. Next summer, just remind me to fixate on something that requires less heat. Ice cream, perhaps. My oven was on for most of July while I beat tons of eggs into a sticky batter, piped out lil choux cuties (popping a couple of crappy pastry bags in the process) and blasted them in the oven to get them to puff.

Let me tell ya; I got the pastry DOWN. But the fillings were consistently disastrous and that's because I was trying to pack the puffs with ice cream and custard in a kitchen containing lots of hot air and a crazy choux-obsessed woman. Even my dogs who usually mill around at my feet waiting for crumbs to drop were like NOPE.

Enter Try The World. The service offers subscription-based boxes of goodies, curated by chefs and food professionals, each box representing a specific country or city of origin. I got to try out some goodies from the Paris box, which you can order now. I'll be sharing some recipes I wrote for them over the next couple of weeks, but I especially loved this one for chestnut-stuffed choux with a simple icing. 

Why'd I love it so much? Chestnut paste doesn't melt! (At least not in my hot, hot kitchen.) Hallelujah! The answer to my choux prayers. Looking for a way to bring an impressive treat to friends, but have a long subway ride ahead of you and custard filling simply will not do? Be a little more French, my friend, and make some chestnut choux!

For the full recipe, visit Try The World's Magazine.

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