Anonymous Modernist 4764

A couple of coworkers asked me why not use a flavorful stock or consomme instead of water for the cheese water. From what I have read in regards to the final water content of the cheese paste. Would the gelatin content of the stock/consomme inhibit steam when frying the cheese puff paste?

Picked up a copy of Apicus #1 and I must say there is some sexy modernist food throughout these pages!

One magazine I would highly recommend would be Art Culinaire, which has been at times anindispensable resource for current trends that occur in the culinary world. By the way it's not written for housewives