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Cheddar and Gruyère Gougères
Aug03

Cheddar and Gruyère Gougères

Posted on Aug 3, 2009

When I was in my Laminated Dough class in culinary school we made gougères.  I have never been the same since.   After reading what gougères were I was certain they would be awful.  I mean, a gougère is nothing more than pâte à choux  with cheese mixed in, but I always associated pâte à choux with cream puffs.  With trepidation I mixed in the cheese, piped them out into little mounds, and slid them into the oven.   One taste and I was...

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Apple Rolls with Butterscotch Whiskey Sauce
Mar02

Apple Rolls with Butterscotch Whiskey Sauce

Posted on Mar 2, 2009

    We are apple people at my house.  Of course, as with anything, I am picky about apples.  No mealy or mushy apples need apply.  I want my apples frim, crisp, tangy, and sweet.  Granny Smith and Fuji are my two favorites.  So, when I have apples around, which I do more often than not, I get creative.  Below is the result of my latest apple experiment.   I had the apples, a packet of defrosted phyllo dough, and a well-stocked...

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Crepes with Fresh Fruit, Whipped Cream and Ganache
Feb13

Crepes with Fresh Fruit, Whipped Cream and Ganache

Posted on Feb 13, 2009

Sounds fancy, right?  Well, it is fancy but it is not as complicated as you might think.  If you have never made crepes before then you need to know a few things. First, the thinner the crepe the better.  Crepes are quite eggy and if you make them too thick they will overpower the dessert.  I use an 8 ” omelet pan to cook my crepes and I use 3/4 of a standard size ladle, which is about 1/4 cup of batter.  It will seem like you...

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