Today was a one giant kitchen faux pas. I had to make about four pies for Thanksfeast and I nearly butchered them all, but I eventually got through it and came out with some amazing pies.
|Cranberry Walnut Tart|
Approximately four years ago I bought Bo Friberg's The Professional Pastry Chef. One of the first recipes I attempted was pâte à choux dough, and I have no shame in admitting I failed completely. The dough was sopping in unabsorbed butter, and the baked result was a greasy, rubbery, and spongy blob. It was pretty bad, I won't lie, but this time it worked out. Half of the final dough became profiteroles and the other half became what some might call gougères, depending on how accurate you like to be...
|Profiteroles before filling|