Restaurants & Bars

Boston Area

Beard Papa.... cold choux?


Restaurants & Bars Boston Area

Beard Papa.... cold choux?

another_adam | | Nov 12, 2006 12:04 AM

I usually save my cream puff calories for Japonaise (echoing what others have said here recently), but today I was in the mood, and happened to be near Beard Papa, so I guiltily grabbed an original vanilla.

I got hooked on BP in California, and was expecting a nicely warm toasty crisp shell filled with contrastingly cool, not too sweet custard. The custard was right, but the shell was... cold! The flavor is nice, but it just wasn't the same kind of epiphanal cream puff experience.

Is the cold shell usual here? Is there a time when one can go to maximize chances of a warm one, or is it a matter of luck? (Do I need to ask them to toast it up?) I thought part of the BP gimmick was that they just make a few at a time and they're always fresh and warm for you. (In fact, my usual LA experience is that you often have to wait around 10 mins for some to be ready)

Was I just unlucky? Or is Boston communally unlucky? Those warm choux's can make a good cream puff an order of magnitude better.

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