I've been on an intense journey, this past year (and little bit), since I started to learn how to cook without gluten. The internet has been a wealth of information - tips and tricks - recipes - scientific explanations...
and so it is that, after a year of trial and error, I've finally got the knack of making light and fluffy, tenderly crisp, melt in your mouth pate a choux! Now, if only I could figure out the 'how sugar works' part - scientifically - on a stove, I mean....
Practice! Practice! Practice! and study!
...a good excuse for a New Year's Tea with champagne cupcakes and croquembouche!
When I figure more of it out, I'll let you in on what I've learned. ;)
Rubbing my hands with glee, I foresee a year of tea parties and entertaining of all sorts.