Straight to the recipe Just a puff of hot air Dessert is the triumphant closure of an elaborate dinner. It must be something special to capture the attention of the already sated eater. Hunger has long since dissappeared, all that is left is gratification of the senses. On this page is the recipe for strawberry soufflĂ©…
Archives for November 2005
CarĂȘme on puff pastry and shortcrust
On this page is a short overview of what the French cook Antonin CarĂȘme (1784-1833) had to say about puff pastry and shortcrust in his book Le patissier royal (1815). He bakes his soufflĂ©s in a pie crust, that was the reason that I looked into this matter. Puff pastry There is quite a difference in making…