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I was a Beard Papa's virgin yesterday...

banquisha Jul 9, 2006 04:48 PM

Went right before dinner to the new Sawtelle location. Made the mistake of only ordering one each for my husband and I. They only had the vanilla custard but, that's all I needed to get totally hooked.
Now I know how one can be addicted to crack cocaine with only one try. All I could think about at dinner was those cream puffs.
One thing I wish is that they'd make mini bite size ones. Maybe it's a good thing they don't because I would be consuming an enormous amount of them!
You can bet I'll be back tonight for some more!! Beard Papa cream puffs are now the bain of my waist line! They are soooooooo goooooood!

  1. David Kahn Jul 9, 2006 06:00 PM

    Yeah, we tried some (purchased from the Hollywood store) for this first time this past Friday night. Pretty good, but I liked the vanilla better than the strawberry (which was their other flavor for the evening). Understand they also make eclairs, which if the Missus got the description right, are half filled with custard, half with whipped cream, and then dipped in chocolate. (?) Sounds damn good.

    1. AlwayzHungry Jul 9, 2006 07:44 PM

      I didn't try the one in Sawtelle but I was at Puente Hills Mall yesterday and I tried their caramel flavored cream puff. Delicious! The puff had just been taken out of the oven and the cream was smooth, sweet, and caramel-y... Makes me wish I had tried their Royal Milk Tea flavor as well...

      1. m
        macncheesemair Jul 9, 2006 07:52 PM

        whenever i am in hollywood i have to get at least on puff or eclair. i think the custard filling is partially whipped cream, but the same goes into the puff and the eclair, the eclair is just dipped in a dark chocolate top coating. the mocha filling is also tasty and the chocolate, but the original is best of the flavors i've tried. the pie crust shell just makes an already great dessert even better.

        5 Replies
        1. re: macncheesemair
          applehome Jul 9, 2006 08:13 PM

          Cream puffs and eclairs are not pie crust - they are pate a choux - butter and flour, to be sure, but not rolled and layered. It's classic French pastry. I don't find Beard Papas to be all that special. Any good French pattiserie should have a good version.

          1. re: applehome
            George Jul 9, 2006 08:21 PM

            Well Beard Papas cream puffs are based on French pastry, but they are not identical with French pastry. Japanese French bakeries more generally are one of the great things to happen to food, ever!

            And where would one find a great French patiserie, turning out volumes of perfect cream puffs, in LA?

            1. re: George
              MareZeeDotes Jul 10, 2006 03:44 AM

              Pate a choux is pate a choux whether made by a French or Japanese bakeshop. In fact, I used to be a pastry chef and we always said the Japanese did French pastry better than the French! Not to generalize, but their attention to detail and appreciation for the art and craft of pastry is unbelievable.

              I have yet to have a delicious and perfectly executed cream puff here in LA... but I've only had a few....

              1. re: MareZeeDotes
                George Jul 10, 2006 06:51 AM

                pate a choux = pate a choux =/ (does not equal) a Beard Papa cream puff.
                You are both missing the point.
                It is not exactly a French cream puff, whether the shell is pate a choux or not.
                But the rest of your point was my point, and the point is that they are in fact different.

            2. re: applehome
              dynamike Jul 9, 2006 08:39 PM

              I find them special...because they fill the puff with cream when you order it.

              Taste is something you can argue about, but Beard Papa's pastry shell stays nice and crisp against the moist cream when it goes in your mouth, and that's something that truly sets them apart; much nicer texture than biting into an eclair/puff which has been sitting in a bakery for hours or even minutes.

          2. j
            jumpingjack Jul 9, 2006 08:43 PM

            Try the little round chocolate cakes (Fondant Au Chocolat). 10 seconds in the microwave and they are perfect. Just the right balance of sweet but not too sweet.

            1. bassbiz Jul 9, 2006 08:46 PM

              I stoppped by the Beard Papa counter @ Mousse Fantasy as well the other day and popped my Beard Papa cherry. It was such a treat to watch my treat come to life while waiting at the counter. I took a six pack to go, one serving was all I could handle. These things are huge, flakey and with one single bite the custard oozes out, it is so light and fluffy, I am definetly addicted to this. I am glad their serving size is huge, it forces me to stop eating after 1. Cant wait until they unveil some of the other items from their product line.

              1. SecretAsianMan Jul 9, 2006 09:38 PM

                Wow! I wonder if we were at the store at the same time last night... About 9pm?

                I hate to burst the bubble of enthusiasm, but I cannot say that I share the same feelings for Beard Papa as other posters. My companions and I were sorrily disappointed in the highly vaunted Beard Papa cream puff (and its special varieties--last night being strawberry and royal milk tea). The fillings tasted both flat and cloyingly sweet...as if it were made by bored, minimum wage, near-teens, simply slogging it out on a part-time job.

                Even among Japanese purveyors of cream puffs, I found Chou Factory in Tokyo (at least the outlet in Ueno station) to be eggier, subtler and crisper and much more profoundly addicting than Beard Papa.

                However, back home, the current top ranking choice in the cream puff world for our household is Chantilly on Lomita in Lomita. The shape of the puff itself (more delicate and easier to eat) and the quality of the filling tasted more hand-crafted and nuanced. I notice they also travel better...and don't require instantaneous consumption to maximize flavorliciousness. Somehow they have passion cooked into them that only a shop run by owner-chef can pull off.

                If you like BP, I suggest giving Chantilly a try and see what you think.

                Chantilly, 2383 Lomita Blvd. No. 104, Lomita, (310) 257-9454.

                1 Reply
                1. re: SecretAsianMan
                  linlinchan Jul 18, 2006 10:38 PM

                  I have to say that I agree with you.
                  I have never "loved" the eclair or the creme puff in general, spefically because the creme is so easy to mess up and most places do not do it correctly, instead tasting like artificical flavors and sweetener.
                  Beard Papas, while certainly better than a general supermarket eclair or creme puff, is still not really worthwhile, in my opinion.

                2. q
                  quinntran Jul 10, 2006 02:49 AM

                  I had my first Beard Papas in NYC. Man was it good! I am so glad they are now in the west coast

                  1. souschef Jul 10, 2006 03:12 AM

                    I have the best - I make my own ! The creme patissiere (custard) is lightened with whipped cream. I really enjoy "salambo" as well: rum is added to the custard and the pastry is topped with caramel and chopped pistachios.

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