Last Monday I made choux pastry into parmesan profiteroles. I had a bunch of
profiteroles left over: I knew I would have them left over, but couldn't
think of anything better to do with the pastry dough. Well, I just read a
recipe where choux pastry is used as the dumpling dough in a
chicken-and-dumpling soup. In turn, that reminded me that there's a French
version of gnocchi which is made by cooking choux pastry in broth (or just
salted water). I could have done *either* of those things, but I just had
too much other stuff going on to spare any thought for using the leftover
pastry dough in a more imaginative way. Dammit!

Bob

In article >,
"Bob Terwilliger" > wrote:

> Last Monday I made choux pastry into parmesan profiteroles. I had a bunch of
> profiteroles left over: I knew I would have them left over, but couldn't
> think of anything better to do with the pastry dough. Well, I just read a
> recipe where choux pastry is used as the dumpling dough in a
> chicken-and-dumpling soup. In turn, that reminded me that there's a French
> version of gnocchi which is made by cooking choux pastry in broth (or just
> salted water). I could have done *either* of those things, but I just had
> too much other stuff going on to spare any thought for using the leftover
> pastry dough in a more imaginative way. Dammit!
>
> Bob

You could have made cream puffs... ;-d
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