If you think that the custard filled, chocolate topped cream puff is the ultimate pâte à choux, then you need a taste of the savory stinky cheese cousin, the gougère,
Ridiculously easy and savory – they can be created in minutes. If you spot someone coming up the driveway you can almost have them baking in the oven when they ring the doorbell. Ok. Kidding, but only a little bit. Continue reading
three generations of heart and cake
For every family birthday as far back as photographic proof goes, a heart shaped cake was front and center for the celebration. My mother was a superb baker of many things but cake was not one of them. She never did master the art of a fluffy crumb.
The batter was beaten until it was standing on its own. Baked at the right temperature and time, it still came out raw in some spots and little chewy in others. Continue reading
One autumn day about two centuries ago, our family gathered in one of those picturesque New England towns for a sibling/cousins weekend. My job was to bring homemade apple pies. The pies were made with apples that we’d picked the weekend before. They were large pies, apples piled up high and perfumed with cinnamon and nutmeg. The crusts were golden brown and flaky – the kind of crust that loves vanilla ice cream on the side. I’m drooling slightly thinking of that memory.
We had yet to venture into GF pie making which is a whole other world. But when we did, sometimes GF pies rocked and other times they were slightly off and never as good as the old days. The fillings were always tasty, but the crust was either like dust or more chewy than jerky. Continue reading