Dress Crush Vintage Shoes Menbur (older) Treats Choux SF Fab vintage finds and yummy desert treats are two of my favorite things in the world, so
when Choux SF asked me to drop in for a tasting, I was all in.
When choux are done, use a paring knife to poke holes in the bottoms of the puffs (or, if making logs, a hole in each side), place upside down back on the baking sheet, and return to the oven (which should be turned off) to cool, placing a wooden spoon in the door to prop it open.
Not exact matches
It was a fun month, many scones were tasted and enjoyed, and now I can't wait for next month
when Erin of The Sensitive Epicure hosts and we all work on pâte à
choux!
I was so excited
when I managed to make GF
Choux.
When you're making the
choux pastry dough, the batter should be tacky and stretchy, but still wet.
My
choux pastry had turned out brilliantly last Christmas
when I made profiteroles.
The batter will puff up like a
Choux Paste in an uneven, often lopsided ball and will deflate quickly
when removed from the oven.
Step 3) Bake the first
choux ring and puffs for 30 - 40 minutes or until golden (they should sound hollow
when the base is tapped).