OMG Nom.

[alysten]

jillwheezul  is my hero. She has been translating recipes like crazy. I took two of her translations (this one and this one) and did the redactions for them. The end result is an amazingly light, fluffy, fried bit of melt in your mouth dough.

I started with a choux paste recipe, and started to substitute things out. Mainly because the recipes sound very similar to choux paste. There is some evidence that the french pastry has its roots in German cooking. Choux paste is a cooked pastry dough that is either baked or fried. I had my doubts when I substituted the almond/rice milk in place of regular dough. But it came out fantastic! The results were a lighter, more delicate dough.

Recipe here.

Comments

I don't like you

[bytchearse.livejournal.com]

Just sayin'...

But when I open my place and need a pastry chef, I'll call.

[beckishadow.livejournal.com]

oooh

[alysten.livejournal.com]

As you wish.

[collin-m.livejournal.com]

They were yummy. Creature may join us for the Tad Dayboard thingy at Mudthaw. She and I were talking about the lack of food and I kind of invited her to bring a dish and join the fun.

[alysten.livejournal.com]

Ok ,just have her send something to one of us and we will get it into the db.

[jillwheezul.livejournal.com]

I made try #2 of the gefullte ob(f)latten yesterday. The consensus was I could achieve world domination with them.

[alysten.livejournal.com]

World domination through pastries. I cannot wait to try the waffle recipes at Pennsic.

[hsifeng.livejournal.com]

ZOMG! *nom nom nom* Those look soooo tasty! Thank you to both of you ladies for bringing the option of eating these into my world... :)