Welcome back, y’all. We were nervous about this week’s episode, because, being very American bakers at heart, we are a little intimidated by French techniques, but this recipe turned out to be the biggest surprise so far, and by the end of the episode, we realized we had ranked it among our favorite makes to date.
We opened the episode with some chat about the eclipse, and all the eclipse-themed food and drink we’ve been seeing around to mark the occasion, including Krispy Kreme’s lackluster eclipse donut. Then Liz chatted a bit about an Instagram recipe she made recently, while Steph got confused about what an Instagram recipe might be.
After the general food chat, we got right into the main event, discussing our experience making choux pastry for the first time, and one of our favorite desserts, profiteroles. We had some interesting chat about all the things choux pastry can be used for, as well as the various cooking times and temps we found, and the impact they have on the bakes.
Overall, a very pleasant, low-drama experience. Maybe we are making the French stuff out to be harder than it really is. Here are the results:
Liz’s bakes:
And Steph’s bakes:
For the next episode, we will be trying our hands at brioche, using the recipe from Tartine’s cookbook. If you’re baking along with any of our recipes, be sure to let us know in the comments or over on Instagram. Happy baking, and we will see you next time!
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