How to Master Sweet and Savory Choux | America's Test Kitchen Full Episode (S23 E19)
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- Опубліковано 30 кві 2024
- Test cook Dan Souza bakes host Bridget Lancaster classic Choux au Craquelin. Gadget critic Lisa McManus reviews piping sets. Hosts Bridget and Julia Collin Davison make savory Gnocchi à la Parisienne with Arugula, Tomatoes, and Olives.
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I added a little zested lemon peel, 2 tablespoons of chopped,capers, and some toasted pine nuts to the gnocchi dish. It was excellent.
Yeah... definitely should not watch when you're already hungry! I'm looking in my fridge to see if I've got what I need, lol. Dangerous to make it look so easy!
The ingredients are so simple but the technique is next level
Both look easy & delicious! Thanks for sharing.
Thank you!
How do you store the first pastry between making and serving? What if you have leftovers will they hold up in the fridge?
Why not? But I would freeze the pastry and custard mix separately. Then I would thaw and fill.
I lov u 🎉guy's I watch all the time, with this one ? I d rather go to the bakery and let them do the work. ❤😊
Me too! LOL😂
it all looks DELISH!!! But I thought gnocci was made with potatoes??? No matter, I'd eat Bridgette's version ANY day!
Yay, hi Dan! ❤from Canada 🇨🇦
What is the difference between pastry cream, custard, & pudding? And can you use them interchangeably?
I’m not a chef but I think it’s about the thickener used… I want to say pudding doesn’t use eggs but cornstarch…. But again I’m not a chef.
I think they can be used somewhat interchangeably in a pinch
😋
I am not sure of the difference. My Gram always made pastry cream. I am lazy and use instant pudding 😂
This is dangerous knowledge to give me, lolol
Mashle fans, rise up!
Why was Bridget there?
Exactly 20 olives and exactly 20 tomatoes. Give me a weight idc which kind grams, ounces, or a volume like cups or ounces.
A lot of work.