Tuesdays With Dorie – Baking with Julia: Savory Puffs

Savory Puffs 4

This recipe starts with a pâte à choux base made with red onion and cucumber juices taking the place of some of the liquid used to make the base. After the dough is formed, chopped dill is folded in to add another savory element.  It’s piped, topped with an egg wash, sent to the oven to bake at 400° F for 15 minutes and, then, another 10 minutes at 350° F.

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