Two slow videos showing the making of Parisian macarons. It is very educational just to see and learn how they mix the batter for the macarons as that is the most crucial and important step in successfully making this sweet.
(more…)August 28, 2020
March 6, 2015
July 16, 2013
September 24, 2012
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.
July 13, 2009
June 22, 2009
Pâte à Choux / Choux Pastry (no-milk version)
Revisited – This is a re-posting of a recipe from my old blog, Café of the East.
Corner Café 