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[Modernist Cuisine] Cheese Puffs

Anonymous Modernist 4764

By Anonymous Modernist 4764
in Cooking

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Anonymous Modernist 4764

Anonymous Modernist 4764

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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?

Chris Young

Chris Young

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Patrick Floyd said:

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?

It works fine to use a stock or consomme--my original recipe does exactly this, actually.

Chris Young is a coauthor of Modernist Cuisine: The Art and Science of Cooking

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