Month: October 2023

More like chocolate whipped cream, but

 

Today I make savoury snaccos with the choux pastry. I’m thinking some fancy cheese and meat slices, and maybe a Boston cream-style filling for desserts.  

I made a choux pastry, and pumpkin whipped cream for a filling. The filling was 1 cup of pumpkin puree that I heated in a small pot until almost simmering, added 1/4 cup dark brown sugar (1/4 cup regular sugar + 1/2 tbsp brown sugar = 1/4 cup dark brown sugar), and 1 tbsp of… Continue reading 2023-10-26

    Makes 1 double pie crust (top and bottom, 9" pie plate)    

Rolled out the pie crust from yesterday, docked, and blind baked until a very light golden brown. The crust was rock hard from being in the fridge overnight, so I had to let it warm up a little on the counter, about 1 hour. I did not want the butter to melt because that would… Continue reading 2023-10-20

More on pumpkin pie, and how to repair crust. The crust I made was somehow a lot more thirsty than the identical one I made last week. Not only did I need to add 50% more water, but I still had to repair the 2 balls of dough. I rolled out the dough as best… Continue reading 2023-10-19

Birthday Stream -notes TBA

russet potatoes square them up to about 2 the deck height of chopsticks, or a very solid straw 4 quarts water 2 tbsp vinegar 1 tbsp salt boil 8 mins 275 6 mins rest 30 mins 375 4 minutes S&P + garlic mayo, bacon bits, chives vinegar helps potatoes keep their shape 2 types of… Continue reading 2023-10-16