mukbo

I agree that my paste is too thick and needed to bake longer. I used Julia Child's recipe, which tells me to use water and milk combination. My Korean and Japanese book only use water. Next time I will just use water. What I found in my korean book, on top of piped choux paste, they piped almold cream. To my eye, It looks really really crispy. Thanks for all of your tips and My mission to find crispy choux will be comtinued. Oh by the way, Nightscotman, can you share the recipe for 'Swedish Profiteroles '? It sound like I must try.

That is called " Bo-Ssam".

Thank you guys. I learned very very important tips. I am sure next time my choux will be crispy. If you want to get the effect of steam ejected oven (for crispy crust of bread), Spray some water to the surface of the choux.

Hi, Thanks for the prompt reply. I didn't puncture them. How do you puncture each choux? Could you explain more? I am clueless..

I love Papa Beard's cream puff. To save some money, I decied to make them by myself. I red all the choux recipes Including Japanese one. My attempt to save money was ended up with lots of soggy choux.. My dough looks like this. Is this too thick? Anyway, I piped ,egg washed, sprayed water and baked. Came out OK. Inside looks like this. But why soggy? Beard Papa is laughing at me. Anyway I filled it with pastry cream and ate it... Any tip for crispy choux... In professional kitchen.. How do they do to keep it crispy?

I am korean. 반가워요.

Sure..

Everybody, Thank you so much for great recipes. Indeed, I asked chief about ingredients and he mentioned yogurt. I will try half water and half yogurt combination. Again Thank you.

Thanks guys. Tomorrow, I will add recipe and the picture of Jajangmyun noodle that you can purchase in the korean grocery. ************************************ The recipe is adapted from Hyang Bang Lee 's Chinese Cook book. Chunjang ( This is the base of Jajang sauce. Sometime It is called Jajang. ) 2~3 Tbsp Oil 2 Tbsp Grinded(chopped) Pork 100g (3 1/2 Oz) Chopped Midium Onion 1 Cabbage Leaf Chopped Soy sauce 1 Tbsp Rice wine 1 Tbsp Sugar 1/8 ~ 1/4 tsp water 1/2 Cup ~ 1Cup 1 Tbsp water + 1 Tbsp corn starch -> Stir well (make it right before you pour into the Jajang Sauce) * When Chunjang is sauted with Oil, It is called Bok-um(sauted) Jajang or Jajang 1. Saute Oil and Chunjang in the low heat. Make sure that Chunjang absorb enough oil. 2. Drain Jajang's excessive oil in the colander. 3. Saute grinded pork in high heat. (I put lots of black pepper and a little bit of rice wine) 4. Add onion and cabbage and saute. ( You can add potato cube or Zucchini. ) 5. Combine sauted jajang with pork and vegetable. 6. Add water into 5 and Season with soy sauce , rice wine and sugar. (Sugar plays very important role to balance jajang's flavor) 7. Add corn starch mixture. 3. Simmer and eat ~ I'd like to garnish Jajangmyun with julienned cucumber.

The restaurant was in Tribeca and I heard that It went out of business a couple years ago. It was a Portuguese restaurant. I had white gazpacho there once. It was very refreashing and delicious. I only remember some of the ingredients. Green grape, Toasted almond, yogurt, bread... I searched internet and most of white gazpacho recipe has garlic and none of them sounds like what I had. Anybody knows white gazpacho recipe from Pico. That is what I really need for this summer. Thanks. **** I am sorry. I put this under the Japan forum.. How can I move my article?

I like Jajangmyun. Jajamgmyun is very easy to make. Most important point is that sauting jajang with equal amount of oil(amount of oil is depends on cook's preference but you need enough oil) in the low heat until jajang absorb enogh oil. (Yes, anybody in the diet.. stay away from it!) After that put the mixture in the colander and drain the oil. You can use any vegitable but my favorate is potato, Onion and cabbage. (Actually, I didn't have Jajang noodle, so I used Udon noodle.) About Mul-Nangmyun Yook-Soo. Usaully white beef stock is combined with other stock. In my case, I use chicken stock and my friend adds some pork stock too. Also, Juice from marinated cucumber (veniger sugar and salt) is also added to the Yook-soo. Key point for delicious Mul-Nangmyun is to freeze Yook-soo so surface of Yook-soo has some ice like slushy. (It dosen't look good and I fortgot to put half of boild egg.) In Korea, Jap chaie is also has many different verson. This is sea food Jap chaie. Usually very spicy. Saute dried hot pepper and garlic in the hot oil and add sea food. Add pre-soaked noodle and combine all the ingredient well. Before take off the heat add "Chily Oil".

Believe or not Chocolate.

What about store bought chocolate cup filled with lemon curd or raspberry sauce ... Poeple likes the experience of chocolate cup and You can purchase already made one. I wish I have a photo of Chocolate cup... Oh.. I found one. The hat of the snowman is the chocolate cup. Good luck!

I made Earl Grey Madeleines using Paris Sweets. She got the recipe from Mariage Freres tea salon. I expected sweet smell of earl gery in my madeleine but mine dose not have much of it. According to the recipe, tea should be infused in the melted butter. It didn't seem to work very well. Did Anyone try this recipe? (I did not use Earl Grey Imperiale from Mariage Frees but used good earl grey. )

Hey Mette, I had most wonderful cakes and bread in Denmark. In the bakery called Gracier (I am not sure) had really really good cakes and cookies. I really really miss them.

These are a couple of them. Enjoy~ <BR> <BR> <BR> <BR> <BR>

I was there Today. I really enjoyed watching all the cakes, demonstrations and tasting.. I took pictures of all the cakes.

Wendy, Thank you for the advise. I wish you good luck. Regarding cake decoration classes and books, Now I am gathering information as much as possible, so any comment will be appreciated.

I am so glad to see this thread. Lately, I was so inspired by cupcakecafe's flowers. I am considering taking wilton's cake decoration class. Is there any other way to learn this kind of skill other than wilton class?

ALTAF, Thank you for the tip but I could not find madeleine recipe in Boston.com. (I registerd) The recipe uses brown butter? or just melted butter? baking powder or not? I am so curious. Please tell me more about recipe. Thank you. Almass, Fresh Fresh eggs~ where are they? I usually get eggs from Whole Food. Thank you for the advise, I will pay more attention for eggs.

Chris Thank you for welcoming me. Le codon blue recipe looks simple and I can try it right away. Hi Ellen, Thank you for the recipe. I notice Gale Gand uses Brown butter. I guess brown butter makes better taste for madeleine. I 've never made it with brown butter. I will try this too.

Hi, Everybody? I am a big fan of this french cookie or cake. I've been making these for my son pretty often. Even though he loves them, I am not happy with the result. Anybody has a good tip for making madeleines or a good recipe for a perfect madeline?

[ I made daifuku at home since my three-year old son loves it. but after couple of try I gave up. the batter was to sticky and Three-year old can eat only one. The little mochi store(Not Minamoto Kichoan) in mitsuwa edgewater used to carry a strawberry and cream filled mochi only on Saturday and Sunday. I am not sure that they still carry them. Actually, I tried but I didn't like it at all.