Dinner with Jennie and David. Since Kalyani was freshly back from school, we brought eclairs (a favorite). In my never-ending quest for the perfect pate choux I tried a recipe from Alton Brown. It worked really well: I used mostly bread flour for more structure, and scooped out the shells rather than piped them (because my pastry bag died last week). They were nice and crisp and rose well. The filling wasn't my usual but one from Martha Stewart because I needed to use up some egg yolks. It was fine. And of course Jason made bread (with olives, his new favorite).
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