Month: August 2011

The Secrets of Successful Pate a Choux, Part I.

If you’ve ever eaten éclairs, cream puffs, gougeres (cheese puffs), or beignets (fritters), you’ve eaten pâte à choux (paht-ah-shoo). It means “cabbage paste” in French. This twice-cooked paste is probably the most versatile dough used in cooking and pastry making. Pâte à choux can be savory or sweet. It can be baked, poached, or fried….


What is Zen? – Zen is Baking with your Grandchildren

Even up to thirty minutes ago, I did not know what Zen is. I was searching the Internet to find some inspiration for an appropriate title for this post when I came across an article that caught my eye. The title said: “What is the meaning of Zen?”. Ordinarily I would not stop to read…