By Dorie Greenspan
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The publication has no illustrations or index. dealers are entitled to a unfastened trial club within the common Books membership the place they could make a choice from greater than one million books at no cost. matters: Cookery, Italian; Cookery, Italian; Cooking / local
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Additional info for Around My French Table: More Than 300 Recipes from My Home to Yours
Taste for seasoning and add salt and pepper as needed. If you'd like to fill the puffs without cutting them, fit a pastry bag with a small plain decorating tip and spoon the filling into the bag. Use the tip to poke a hole in the side of each puff and squeeze the filling into the puffs. Alternatively, you can cut off the top third or so of each puff, spoon in some filling, and replace the caps. Serve warm, at room temperature, or slightly chilled. MAKES ABOUT 40 CHEESE PUFFS SERVING The puffs are good slightly warm, at room temperature, or even ever so slightly chilled.
I think you'll be as surprised as I was to discover how good this simple Southern staple is with fine French Champagne. 6½ tablespoons cold unsalted butter 1 small onion, finely chopped (about ½ cup) 2 cups all-purpose flour 1 tablespoon baking powder 2 teaspoons sugar � teaspoon salt � cup cold whole milk Center a rack in the oven and preheat the oven to 425 degrees F. Line a baking sheet with a silicone baking mat or parchment paper. Have a biscuit cutter or tall cookie cutter, one that's between 1 and 2 inches in diameter, at hand.
It was the first morsel I had on French soil, and more than thirty years later, I still think it was the best tartlet of my life, a life that became rich in tartlets. This one was a barquette, a boat-shaped tartlet so teensy that all it could hold was a lick of pastry cream and three little strawberries, but everything about it excited me. The crust was so beautifully baked and flaky that when I took the first bite, small shards of it flew across my scarf. It was butter that gave the crust its texture, remarkable flavor, and deep golden color, and a little more butter and pure vanilla that made the pastry cream so memorable.