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Normal for a cream puff?

#1
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9/20/07 at 7:22pm
  • Joined: May 2005
  • Location: Los Angeles
  • Post Count: 537
So I was browsing over my Martha Stewart Baking book and noticed that her recipe for cream puffs calls for a tart dough round placed on top of the pate a choux and then baked. I've never heard of this. Is this normal? Sounds good...

Outside of a dog, a book is a man's best friend. Inside of a dog it's too dark to read. - GM

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#2
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9/21/07 at 6:02am
  • Joined: January 2006
  • Location: Renton, WA
  • Post Count: 189
I've never heard of that before - but I was not aware Martha even tried to be normal. :)

Erik

"Health nuts are going to feel stupid one day, lying in the hospital dying of nothing"
-Redd Foxx

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#3
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9/21/07 at 7:31am
  • Joined: October 2005
  • Location: Vancouver, Canada
  • Post Count: 1,801
Yup, done it a few times. Pipe out choux balls, eggwash tehem slightly, lay a round of sweet dough ontop and "round off" the whole thing by placing a plain round cutter in the middle of the choux and rotating the cutter round and round. Eggwash the top and garnish with nuts etc and bake. Fill with whatever, in my time they wre called "Swedish Choux".
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