pastry
Basics: Choux pastry
posted on 6 Apr 2004 by maki ::
12 comments
Choux pastry is what is used to make cream puffs, profiteroles, and eclairs. It is also used to make such delights such as the Paris-Brest, a giant cream puff ring filled with flavored cream. continue reading...
Blini, caviar and local sparkling cider
posted on 1 Jan 2004 by maki ::
0 comments
Happy new year!
Last night, we had two favorites for our little New Year's Eve party - blini with caviar and smoked salmon, with a local speciality called Blauacher Chlöpfmoscht. continue reading...
My bento book
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