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.
― sleeve sandbox, Wednesday, 26 November 2014 06:07 (nine years ago) link
making a 2nd batch now, gonna leave it in the fridge for longer
325 seems like the sweet spot in our home gas oven
― sleeve sandbox, Wednesday, 26 November 2014 19:12 (nine years ago) link
this is very great, the sandbox was crying out for a proper pastry chef, we love pastry.
― estela, Wednesday, 26 November 2014 19:48 (nine years ago) link