Roger and Sharon visited the coast recently, it was a pleasure to spend some time with them. While here, Sharon said she would like to learn to make Pâte à choux, essential for Cream Puffs and a host of other treats like éclair, profiteroles and Croqembouche. Pâte à choux, properly made, yields a delicate and unique pastry.
Pâte à choux breaks the rules in baking, you mix it a lot, develop the glutens, make it wet don’t use leavening; and amazingly you will have an awesomely light and delicate pastry. Cream Puffs are only the beginning, there are wonderful treats both sweet and savory that are based in this delicious dough.
Pâte à choux uses four ingredients and is remarkably easy to achieve great result with just a bit of care. Essential to success is to measure, use fresh ingredients and be patient. [...]
Sterling turned 21 on July 26 and I planned a large meal for the celebrations. Admittedly, I grew tired and chose to make cupcakes rather than an elaborately decorated cake. Keeping in mind that Sterling likes his cake frosted gently rather than with excess I chose the simpler, classic standby butter cream rather than the more elaborate cream cheese frosting I usually like to pile high upon a cake. [...]
I don’t think I had ever eaten bagel until I was an adult, at least not a memorable one. When I was a kid, living in our small town, the only bagels available were in the “special” section of the frozen food case. There were maybe three packages of “plain” or “egg” bagels at the end of the food case. It wasn’t until the Silvers moved onto our block I never knew anyone who actually ate them.
As an adult I started seeing “fresh” bagels in the bread section of our supermarket and loved them. I could choose plain, egg or onion and once I toasted them and spread a half-pound of cream cheese on them they were to die for. Later, Mia and I encountered a Noah’s Bagels whilst at a seminar in Portland, OR; The incredible bagels at Noah’s were huge, chewy and topped with an enormous amount of deliciousness. I was hooked. [...]
Savory Paté Brisee can be used in any savory recipe calling for a short crust. Ideally suited for quiche, savory tarts and galettes this recipe can be made in advance and frozen until ready to use. [...]
