Childhood memories and their desire to learn inspired Leópold and Thomas to take the initiative at opening Patachou, a local pastry shop in the streets of Barcelona, dedicated to the elaboration of “Patè a Choux.”
What is “Patè a Choux” or Pasta Choux? It is a food preparation with a flour base, egg, butter, and sugar… The dough is then put in the oven and grows three times the original size… accomplishing a soft crust, an empty interior allowing it to be stuffed to make delicacies with a lot of flavor and creaminess. There may come a time we crave the traditional Italian cream puff, nonetheless, these preparations vary and are made to be unique. In Patachou, Leo and Thomas decided to make Choux of the more traditional flavors like coffee, vanilla, chocolate, and caramel but also explored the non-traditional flavors such as passionfruit with mango– refreshing and delicate, hazelnut praline cheesecake, strawberry cheesecake, and much more.
Leo and Thomas have modified the original French recipe by reducing the sugar to adapt to the pallets of Barcelona…. they also gained ease now that their pastries are being done from home. These stuffed cream puffs are creamy, soft, and made with a good mousse. Not only do they make pasta but also chocolate and coffee Éclairs, and of course have vegan options such as carrot cake and cookies.
In Patachou, they have an area dedicated to hosting workshops, where they open their home to artisans of gastronomy, allowing them to share their art and wisdom with others. Patachou is a place where sweetness and a kind environment intertwine and create a corner where one can have breakfast, a snack or more.
Hours: Monday through Friday from 8:30 to 19:30 horas, Saturdays from 8:30 a 17:00 and closed on Sundays.
Average Price: 5 a 10€.
Text: Aguasanta Robert
Pictures: Ruth López