perfecting the CHOUX pastry PUFF shellBAKING from the perspective of SCIENCE to get the POOF in the ideal PUFF. Follow all the steps without deviating and you'll soon be rewarded with magical clouds of pastry. For a dedicated post...refer to: http://www.foodessa.com/2011/04/puff-choux-pastry-ricotta-cream-zeppole.html |
2 votes
3312 views
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Gateau aux Pommes Caramelises~ Caramelised Apple CakeA French neighbor in NY introduced me to this cake when she served it to me made with apricots. She told me it's traditionally done with apples (I used 1 Honey Crisp and 1 Granny Smith) and wrote on the card:" Note the use of salted butter- this dessert originates in Brittany which is "the land of salted butter"." |
2 votes
2539 views
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