Mastering Choux Pastry: Éclairs, Gougères & French Pastry Tips with Author Ann Mah

Choux pastry, éclairs, gougères, chouquettes, and croquembouche take centre stage in this episode of Fabulously Delicious, as Andrew is joined by American food writer, author, and the modern Julia Child — Ann Mah. Ann shares her expert tips for mastering choux pastry at home, explains why it is technically a paste rather than a dough, and reveals the number one mistake home bakers make when mixing it. Whether you want to make a classic chocolate éclair, a batch of Burgundy gougères, or simply understand what makes this iconic French pastry so wonderfully versatile, this is the episode for you.Ann is the author of several acclaimed books, including Mastering the Art of French Eating — which followed her journey travelling across France to research the ten signature dishes of French cuisine — and The Lost Vintage, a dual-narrative novel set in a Burgundy vineyard during World War Two. It was while developing a gougère recipe to celebrate the launch of The Lost Vintage that Ann truly perfected her choux pastry technique, and she shares everything she learned along the way, including her favourite spots in Paris to eat a chocolate éclair.Living in Hanoi at the time of recording as a diplomat's wife posted to the American Embassy, Ann also brings a fascinating perspective on the lasting French influence on Vietnamese food culture — from the architecture of Hanoi's boulevards to the baguette's central role in everyday Vietnamese cooking, and the theory that pho itself descended from the French pot au feu. She also discusses her James Beard Foundation scholarship to study regional Italian cuisine in Bologna and the wonderful rivalry between French and Italian food traditions.Andrew and Ann also discuss her then-upcoming novel about the year a young Jacqueline Kennedy — then Jacqueline Bouvier — spent as a student in Paris in 1949 and 1950, studying at the Sorbonne and living with a French family whose mother was a wartime resistance spy. A wide-ranging, warm, and genuinely delicious conversation about pastry, food writing, and the French influence on the world.Send us Fan MailSupport the showMy book Paris: A Fabulous Food Guide to the World’s Most Delicious City is your ultimate companion. This is a new 2026 update for the book and you’ll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at andrewpriorfabulously.com For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France’s Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at andrewpriorfabulously.comYou can help keep the show thriving by becoming a paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at Substack , Merci beaucoup!Newsletter Youtube Instagram Facebook Website