SC - cream puff's

[Kerry Romano]

Uduido at aol.com wrote:
> 
> In a message dated 97-09-09 13:24:41 EDT, you write:
> 
> << Pate choux/'creampuff'
>  dough is. Puff pastry is flour and water dough rolled with shortening
>  over and over again, until it is 20 or so layers thick. Choux dough is
>  flour, water and shortening mixed together in a sauce pan and then pipes
>  out onto a baking sheet, where it is cooked a second time. I apprenticed
>  in a kitchen during my misspent youth[until i figured out that i'd
>  rather do it as a hobby and enjoy it]
> 
>  margali >>
> 
> Sorry. The crampuff dough is what I meant. I learned it from my mom and gram
> who both called it 'puff pastry" which they used to make 'cream puffs". LOL.
> But it is this mixture that I used for the "Isicia ex Spondylis" recipe from
> Apicius. Also I did not use a pastry tube to put it on a baking sheet for
> this particular recipe. (As far as that goes I don't use one when I make
> regular 'cream puffs". Be that as it may, thanks for the clarification.
> 
> Lord Ras

So, I'm confused.  Are cream puffs or at least the dough, period?

Linneah
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================