Comments on: Aaah si je savais faire… – Gougères au piment de Cayenne et au parmesan

By: ann

ann — Sun, 26 Jul 2009 23:09:46 +0000

i have to give my thanks for many a all recipe amaze here and my love.
about a recipe for choux .i can say just the agg i have a petite? problem.
ann

By: Astrid

Astrid — Thu, 13 Nov 2008 21:19:58 +0000

I am commenting very late, and I believe you have since resolved your issues with pâte à choux. But I just wanted to say that I use Hermé’s recipe with milk and water, and cook the flour mixture for a good 3 minutes before adding the eggs with the mixer. Works every time! Also my bête noire is crème au beurre. Fail every time. Ugh!

By: The post with no pictures and a reply to all the previous post’s comments « Food to nourish the spirit and soothe the soul

Wed, 12 Dec 2007 00:43:30 +0000

[...] has a lovely picnic spread. These are my suggestions Zucchini puffs Tomato and cheese tart Spicy cheese puffs from one of my favourite food [...]

By: Robert

Robert — Tue, 21 Aug 2007 11:40:44 +0000

The only thing I can think that still plagues me is baking breads with lovely large holes in the crumb. I have baked exactly one loaf like this in my life…and I don’t know what I did!?!?!? I still bake…one day…one day I’ll have the crust and the crumb.

By: Christima

Christima — Mon, 20 Aug 2007 20:20:29 +0000

Ahah, my beast would be sauces, glazes, frostings, etc… If I don’t follow a recipe exactly (and sometimes even then) they fail spectacularly, as in the first time I made éclairs (many years ago). I made the pastry perfectly, but ended up with runny custard and chunky chocolate.

Tastespotting led me here via pictures of your lovely gougères. ;)

By: West

West — Tue, 14 Aug 2007 19:50:42 +0000

I don’t bake much. I’m not a huge dessert guy…I’m more entree that forgets about sides.

I got here through Tartlette’s page.

Nice photos.

By: Antonia

Antonia — Thu, 09 Aug 2007 14:25:13 +0000

Fanny, these look great, even if they didn’t turn out quite the way you hoped.
I have just posted about three episodes of non-perfect baking in a row, so I am glad to hear that I am not the only one who doesn’t get perfect results every time!
My real culinary block, however, somes with gnocchi. I have tried making them a couple of times – once with a great Italian chef as my teacher – and I STILL can’t get the hand motion correct for shaping them. Very frustrating!

By: b comme bon

b comme bon — Tue, 07 Aug 2007 18:53:48 +0000

Pour part ce serait plutôt les macarons malgré mes différents essais je n’ai toujours pas trouvé la cuisson idéale… mais ne désespérons pas ! la prochaine fois sera la bonne…

By: veronica

veronica — Tue, 07 Aug 2007 15:05:44 +0000

oups alors moi ma bete noire ce sont les petits pains au chocoalt…la pate levée feuilletée quoi…

sinon pour les gougeres pas toujours faciles a reussir…

By: fanny

fanny — Tue, 07 Aug 2007 10:19:39 +0000

Anali – maybe you should teach me how to make pate a choux and I’ll show you how not to fail crusts!

Graeme – did I already tell you that you’re funny? Oh and you’re my hearoe too – hmmm beetroot cheesecake!

Mary – wooohooo, je ne suis pas la seule alors? Merci pour cette info sur la prononciation, ca m’a bien fait rire.

Mercedes and Steph – thanks for the wonderful advices. Next time I’ll make sure to just use water.

Love xxx
- fanny