We had salads, I finished off the potato-leek soup too.
Some get filled, some get both filled and frosted, some just get dipped in pastry cream and some are eaten plain.
It started out just as something to practice piping with, but my wife likes taking the empty shells to work as a fairly low-carb snack.
My wife has been into ginger snaps lately, so I'm think of making BLJ's molasses cookies.
I also plan to make another batch of choux paste for eclair shells either today or tomorrow.
Depends on who you ask, one of the major makers said they're all pretty much the same, but some of them have something like ascorbic acid added to help give the yeast a boost.
I also made a double batch of pastry cream today, to practice filling eclairs. (That's my story and I'm sticking to it.)
I made a lahvosh pizza with two kinds of cheese (havarti and mozzarella), green peppers, pepperoni, and some leftover chicken.
Although the various yeast makers are all using S. Cerevisiae, there are different strains of it, and some are packaged with other ingredients that influence yeast activity or use a company-specific process for drying it, so, yes, they can perform differently.
I've had very good luck over the years with Fleischmann's IDY, the only recipe I have experienced problems with was James Beard's Monkey Bread recipe, which is extremely high in sugar; it took about 12 hours for the final proofing. It worked better with Red Star ADY. (I haven't tried it with SAF Gold.)
Were these members of your poker gatherings?
Your sugar is about 17% of your flour weight, so that is definitely a high-sugar product.
Might just be your yeast, in a recipe like that I'd probably want to use an osmotolerant yeast like SAF Gold.
I picked another tomato from my hydroponic garden and we used it to make tuna melts.
I'm guessing those were two full pavement sections that gave way, I know the immediate concern was to shut down the entire intersection until they know how this sinkhole formed and just how big it is.
I made pastry cream to go with the eclairs, of course.
I'm making another batch of eclair shells using the choux paste recipe we used in pastry school, a bit different from the King Arthur one, we'll see how much different they are when they finish baking.
Each one is about 1/2 ounce of choux paste, so I got about 56 of them from the batch.
Bystanders were able to pull the passengers to safety.
They've closed the streets in at least a 1 block radius while they search for what caused this.
