Beard Papa’s cream puffs

Sweet!
By KENJI ALT  |  July 11, 2007
inside_IMG_2105e_HiRes

If there’s one thing that the Japanese excel at, it’s taking an existing product and beating it into its most perfect form. (Cars, computers, or quirky game shows, for example.) So what happens when a Japanese man from Osaka decides to turn this skill toward pastry? You get the self-proclaimed “World’s Best Cream Puffs.” Although its logo looks a little like a Caucasian Papa Smurf wearing a yellow beanie, Beard Papa’s idiosyncratic advertising belies the quality of its puffs.

I know, I know: a cream puff’s a cream puff, right? Not when the shell is made with two kinds of pastry. A tender pâte-à-choux center is coated with a thin layer of flaky, lightly sweetened pie crust. The rich, eggy custard filling is mixed with whipped cream right before being pumped into the pastry shells, which are filled to order — saving these puffs from the soggy-crusted fate to which most North End–bakery versions seem to fall victim. And at nearly three ounces, these tennis-ball-sized puffs might be the most custard you can buy for $1.95. While the original flavor, heavily dotted with vanilla beans and sprinkled with powdered sugar, is the most popular, the occasionally available green tea, Earl Grey, and pumpkin varieties are seasonal treats to watch for.

Available for $1.95 each or $9.90 for a half dozen at BEARD PAPA, 1 Faneuil Hall Marketplace, Boston. Call 617.570.9070.

  Topics: Noshing , Culture and Lifestyle, Beverages, Food and Cooking,  More more >
| More


Most Popular
ARTICLES BY KENJI ALT
Share this entry with Delicious
  •   TEMPLE BAR’S BEEF CARPACCIO  |  October 22, 2008
    Beef carpaccio has suffered an unfortunate fate.  
  •   BROOKLINE FAMILY RESTAURANT’S DÖNER KEBAB  |  October 29, 2008
    This Greek-turned-Turkish restaurant serves up fresh, authentic fare that could put to ease homesick Turks and Brits alike.  
  •   ROSTICERIA CANCUN DOS  |  August 06, 2008
    The first and most striking difference is that Cancun Dos has tables and a kitchen (at Cancun Uno, you had to settle for a counter and a stove).
  •   TANGO'S MOLLEJA  |  October 29, 2008
    The molleja act as carrier for the intense flavor of the grill and boasts a crisp, salty, nearly blackened crust.  
  •   EL POTRO  |  July 23, 2008
    Like a Mexican wrestling luchador, El Potro hides its true identity under a mask.

 See all articles by: KENJI ALT