Last day of class in my 9 month program at Le Cordon Bleu. I made popovers and sugar cookies, two things on my "to bake" list. I thought the popovers came out great, even in the muffin tins (as opposed to a popover tin - taller, thinner cups). However, I should have baked them for a shorter amount of time at 425, and longer at 325 so they baked more in the centers. They taste like eggy dough, similar to pate a choux. I would have liked them to be a savory treat, maybe some tuna fish in the middle would have been yummy. Sugar cookies were pretty good, despite that I did not have accurate measuring utensils with me in class today. A little too sweet for my tastes, though. And I wish they had come out thicker. I will have to try these again. Both recipes are from Baking Illustrated.
Popovers and sugar cookies
Popovers and sugar cookies
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