Panterelli Patisserie will sweeten the whole West Seattle junction
Panterelli Patisserie will sweeten the whole West Seattle junction
Choux style pastry offers delicate, delicious varieties of eclairs and cream puffs
Panterelli at 4210 SW Alaska is a warm and sweet respite from the ordinary. Who doesn't love pastry and coffee?
photo by Patrick Robinson
Thu, 06/22/2023
Opening on Wednesday June 28, at 4210 SW Alaska St, Panterelli Patisserie will offer something unique and delicious.
Panterelli is the first and only choux pastry patisserie in the US dedicated only to eclairs and choux a la crème (cream puffs).
The creation of well known owner of Pizzeria Credo, Chef Jacques Nawar the space is meant to be Instagram worthy, painted in rosy warm red and will provide pastry and espresso to go.
The pastry creations are seasonal and updated weekly using only the freshest local ingredients.
The name Panterelli, is a reference to the chef of Queen Catherine de Medici, known as the inventor of choux pastry in 1540 in Paris.
Panterelli will offer some classic flavors, including Dark Chocolate, Pistachio, of course Vanilla, but you will also find less conventional flavors. Among them are gourmet choices such as Passion Fruit, White Chocolate, Lemon Curd Cream and Meringue, Raspberry Confit, Pistachio Crème and Apple Tatin.
Choux (pronounced 'shoe') pastries are baked in a specialized oven.
Panterelli Patisserie will offer 70% eclairs and 30% cream puffs according to Chef Nawar. Over time Panterelli will offer some savory flavors as well. Vegan and Gluten free options will be introduced in the next few months.
Its invention came about through experimentation. It was originally a hot dried paste out of which Chef Panterelli made Gateaux (a rich cake, typically one containing layers of cream or fruit.) and pastries. Once baked however choux adopts an irregular shape which makes it resemble cabbage and choux is French for cabbage.
Choux pastry dough is made from water and flour which is made richer and lightened by adding eggs while beating the paste.
Baking in a precise way results in a crisp shell with a thin, moist lining of cooked paste and a hollow center. There is no leavening agent in choux pastry. Instead, these pastries rely on the steam produced during baking causing them to puff up and form the hollow center.
Pantarelli Patisserie will be open Wednesday to Sunday 8:00am to 3:00 pm.
Photo by Patrick Robinson Panterelli will serve Illy Coffee exclusively. Photo Illustration by Patrick Robinson Truly French cream puffs and eclairs are the specialty of Panterelli Patisserie.
