choux pastry
I am bemused, in all the posts so far `bring to the boil` I steady the
temp at 37.5 degrees celcius. |
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unsalted butter for the roux, temp to be maintened when adding egg (37.5)
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I do apologize,
I`ve tried the gougeres recipe at different temperatures now (had to make a shed load for a buffet) and the recipe comes out fine every time, I was given the tip at catering college and i now think my tutor is full of shed. Thankyou for your persistance in correcting my roy. |
I do apologize,
I`ve tried the gougeres recipe at different temperatures now (had to make a shed load for a buffet) and the recipe comes out fine every time, I was given the tip at catering college and i now think my tutor is full of shed. Thankyou for your persistance in correcting my roy. |
I do apologize,
I`ve tried the gougeres recipe at different temperatures now (had to make a shed load for a buffet) and the recipe comes out fine every time, I was given the tip at catering college and i now think my tutor is full of shed. Thankyou for your persistance in correcting my roy. |
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