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My first attempt at choux pastry occurred two nights ago.
I was not impressed. Post-cooking research indicates that the gougère recipe I was using was misguided -- while every gougère recipe in that cookbook says to assemble uncooked choux into a ring, place Stuff in center of ring, and cook all together, every *other* gougère recipe I was able to find says to cook the ring separately. Lesson learned: don't trust a single cookbook when learning a new technique. That cookbook did have a good tip none of the others had, though: let the butter-flour-water mixture cool for a bit before adding eggs. That certainly makes sense, but none of the other cookbooks I've seen have mentioned it.
All that said, the pastry was buttery-yummy-tasty, if a bit runny, and the carmelized onions, long-sauteed carrots, cauliflower and broth that went in the center was scrumptious as well. It was just a very *ugly* dish.
Posted by sev @ 11:23 AM PST |
Replies: 1 Comment
Posted by Mom @ 02/28/2002 06:12 PM PST