Author: vlahos

 

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

Mashed Potatoes vs Potato Croquettes I’m going to pipe some mashed potatoes (plus egg as binder) and broil it as fancy side, and deep fry some as instant croquettes. I’m also going to make an extra fancy deep fried version of Hasslehoff potatoes.