Seemingly impervious to the uptake of knowledge -- Henry Rollins.
Monday, December 21, 2015
Piping
Having a piping bag blow off its coupler, thus spreading under-pressure dough everywhere, is dramatic but not actually as much fun as one might expect.
Ever eaten a cream puff pastry? The shell is technically called a patè à choux, and you start to make it by putting a glob of batter on a cookie sheet. The batter can just be dumped on the cookie sheet, as I ended up doing, or you can use what is essentially a caulking gun to squirt it onto the cookie sheet. Once its there, you heat it, which causes it to expand into a hollow shell, so that you have room to put in the filling.
Ben there and done that enough times!
ReplyDeleteOn the plus side, I got to then spread the batter just like a three year old would!
ReplyDeleteI am very happy that I have no idea what you're talking about.
ReplyDeleteEver eaten a cream puff pastry? The shell is technically called a patè à choux, and you start to make it by putting a glob of batter on a cookie sheet. The batter can just be dumped on the cookie sheet, as I ended up doing, or you can use what is essentially a caulking gun to squirt it onto the cookie sheet. Once its there, you heat it, which causes it to expand into a hollow shell, so that you have room to put in the filling.
ReplyDelete