Sandbox thread for cooking, nutrition nazis, your fucking lunch, etc.

that's fun!

have you ever made gougeres? they're basically cream puffs with gruyere mixed in to the dough and no filling. i want to make them.

^^ that is exactly the recipe I use - I used to be a pastry chef and made gougeres every day

ground pepper, fresh thyme, and gruyere in addition to the basic pate aux choux

btw my first dozen I tried in tinfoil and the bottoms stuck, the next dozen I did on parchment and the bottoms burned

I miss the professional convection oven I used to use

now I have a bunch of cream puff halves that I will conjure into a misshapen approximation that will be delicious

maybe I will come home early tomorrow and make more, we'll see

the secret is to chill the dough, like, a lot. I used to put it in the freezer for 45 minutes, then into the fridge for another hour or so.

making a 2nd batch now, gonna leave it in the fridge for longer

325 seems like the sweet spot in our home gas oven

this is very great, the sandbox was crying out for a proper pastry chef, we love pastry.