Honey I'm Home!---Plus More On Puff Paste

don't tell me...

(speaking of tiltingsize>) did it look like it lost at jousting?

 
I usually forgo using my processor because I hate cleaning it, but I do use it for dough, etc.

I just put it in the top rack of the dishwasher.

 
Does it have its seasons? Seems to me that for about 5 years in Canada, one could not attend an

anniversary or some significant celebration, without the featured dessert being a croquembouche, particularly, the closer one gets to Quebec. Now I never see them. Seems so quickly we become bored and I become disappointed.

 
Oh, it's no big whoop...

I just made a bavarian cream with vanilla bean, lemon zest, and rosewater. It really is an amazingly wonderful and exotic taste. Fill your Crocumbuche puffs with it and have a very exotic Joyeux Noël.

But do serve a fine tea and a nice cognac with it.

 
Yes, that top rack in the dishwasher, what can I say?

You just put it there and close the door!

Poof and voila, it's clean.

BTW, we pronounce the voila in the phrase "poof and voila" as "VOY-LA".

Old story.

We're cretins, BUT! We're getting a new wire-haired Dachshund puppy!!!!!!! Siegfried will finally have a little brother.

And get this, the puppy that we're working with the breeder with is Siegfried's second cousin once removed!!!! They share a great-grandfather somewhere back there.

 
You had to mention St. Honore...

I ate so many of those little petite St. Honore last May. I'm sure the French have a special name for the small version.

The world should just bow down and honor the French as masters of the pastry universe.

It's really quite that simple.

We are not worthy.

 
Mr. KYHeirloomer...you are too funny...

I had posted a question to you earlier when you were talking about your central Kentucky home and you must have missed it.

I have so many friends and family in central Kentucky. Just wondering whereabouts you're from. It's such a beautiful and gracious region. We probably have some friends in common!

 
Was Miss Piggy on that special, too? I swear I only watched Martha's Xmas once,

but all these celebrity memories spill forth, so maybe I watched it twice.

I remember that spot, and I could have sworn that Julia was screwing up her Crocumbuche on purpose, just to get a reaction, saying "Oh mine is just every-which-way!

It looked twice as tasty as Martha's.

 
I remember the question, Richard,

and I did answer it. It's buried somewhere in that thread.

However, I'm from central Kentucky, about 30 miles south of Lexington, on 12.5 acres (more or less) between Richmond and Kirksville.

 
Shirley Corriher's Pâte à Choux

3/4 C water
4 oz unsalted butter (1 stick)
1/2 tsp salt
1 C bread flour
1 whole egg
3 large egg whites
~1/2 to 1 whole egg, stirred, to be added as needed

Preheat oven to 300.
Bring first 3 ingredients to full boil.
Add flour at once, stir until it pulls from pan. Cool several minutes.
Check to make sure the dough is not hot.
Add whole egg, beat until incorporated.
Add whites, beat until incorporated
Add enough of remaining egg until dough is thick enough to be dropped or piped.

Pipe 1" balls onto butter-greased heavy pans (DO NOT use an insulated sheet pan)

Place baking sheet in lower half of oven. Turn heat UP to 450 and bake until puffed and brown (about 10 to 15 minutes)

Turn oven DOWN to 300 and bake 15 to 20 minutes longer to dry well.

Cut a small slit to let steam escape.

 
Just wonderinging from your Heirloomer moniker...

Do you sell at the Lexington farmer's market? I love that market and go several times each year.

 
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