I vote Eclair, but I love making them and eating them.
A cake roll is easier to do though and can be made way ahead of time. Eclairs are best if eaten right away and don't have much of a shelf life if you like them kind of crispy. Also to really make them right at home, you kind of have to...
I like Anthony Bourdain and thought what he said about Paula was funny "Thinking of getting into the leg-breaking business, so I can profitably sell crutches later." I took it to mean he thought her style of cooking was making people over weight and that would sooner or later make them...
SAF Gold Label Instant Yeast - $5.99
This is the same stuff we use at school in a 1 lb package.
I am not sure were you live and since I live in the USA , I useally assume every one else does, there in "Ogden, UT 84405"
David Lebovitz says to use a food processer or pulse it in a blender, to get all the lumps out of it and a finer grind.
I have seen plenty of lumpy macaroons pictures and read blog horror storys about lumpy almond paste. I think most of...
Crumb Boss also has one she calls a "Butter Spritz Cookie" , There is a video to go along with it that shows mixing, piping and cookie variations. http://www.crumbboss.com/?p=84
Butter 10oz (1 1/4 cups)
10X Sugar 10oz (2 cups) ( 10x sugar is powdered sugar )
Shortening 10oz (1...
Here is another one from Chef Tess http://cheftessbakeresse.blogspot.com/2010/06/evil-italian-butter-cookies.html
1 1/2 cups flour (we used AP)
1/2 cup cornstarch
1/2 cup shortening
1/2 cup butter
1 1/4 cups confectioners sugar * (see Note)
1 1/2 t. vanilla extract
This might work for you Pjswim, The creaming method is important for this cookie , some people use fine sugar for it and get better results, (you can chop/refine your sugar in a food processor). I also like to pop my piped cookies in the freezer for 10-15 min to get the butter hard again so they...
English muffins are baked / cooked in a small ring mold. (Same thing as a round cookie cutter). Why don't you just bake the buns the normal way and just use a star shaped Cookie cutter to cut them to your desired shape, then use a small circle cuter to remove that center hole?
What you want is...
So your talking about 46-79˚F , and I am guessing there is lots of moisture in the air along with rapid temperature changes. ? that would cause moisture to dissolve sugar on the surface of the chocolate making whats called a "sugar bloom" (it is not a mold). just sugar crystals running amuck...