July 4, 2010
June 16, 2010
May 28, 2010
May 21, 2010
April 21, 2010
April 12, 2010
Pâte à Choux / Choux Pastry (milk version)
Update October 11, 2016: Just finished watching an episode of Paul Hollywood City Bakes on SBS Food Network, and finally found the answer as to why the need to add milk in making choux pastry! According to Paul, the addition of milk makes a softer choux pastry; use water only if making choux to construct something such as the croquembouche tower as this gives a firmer choux bun.
Corner Café 