RED SHOE DIARY RECIPE | BON APPÉTIT
Blood oranges are more tart than juicing or navel oranges; to substitute one of those types, cut back on the honey syrup.
Provided by Damon Boelte
Yield 2 Servings
Number Of Ingredients 5
Steps:
- Shake honey and 1½ tsp. hot water in a jar until honey is dissolved. Muddle 1 blood orange wheel in a cocktail shaker. Add vermouth, Pisco, Campari and honey syrup; fill shaker with ice and stir until outside of shaker is frosty, about 30 seconds. Strain into coupe glasses. Cut remaining half of blood orange wheel in half and garnish cocktails.
PATE A CHOUX DOUGH RECIPE | FOOD NETWORK
Provided by Food Network
Categories dessert
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield 40 to 45 cream puffs
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. In 2 quart pot, combine the butter and water. On a piece of wax or parchment paper, sift together the flour, salt and sugar. Bring the water and butter to a rolling boil, remove from heat and dump the flour mixture in all at once. Stir with a wooden spoon or paddle to incorporate.
- Return the saucepot to high heat and cook, stirring, for about one minute. The mixture will form a ball and coat the pan with a thin film.
- Transfer the mixture to a mixing bowl or standing mixer equipped with the paddle attachment. Mix the dough for a minute or so, on low speed, to release some of the heat. Add the eggs, one at a time, completely incorporating each one before adding the next. Beat until the dough gets thick and ribbony.
- Fit a pastry bag with a round #5 tip and fill with the warm dough. Line a heavy cookie sheet with parchment paper and anchor it to the tray with a little dab of the dough at each corner. Pipe about forty to forty five 1 1/2-inch mounds about 2 inches apart on a cookie sheet lined with parchment paper. Bake for 10 to 15 minutes, until golden and puffed. Reduce heat to 350 degrees and bake for another 10 minutes or until they are golden brown and there are no droplets of moisture in the crevices. Turn off oven and leave the choux to dry for another 10 minutes. Use when cool, or freeze, wrapped in a plastic bag, for 2-3 months.
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