WHATTOASK.NET
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Friday, January 20, 2006. Well That's It, I Guess. After 13 weeks, after many posts. I come to the end. Not pretty, but necessary. I have to say goodbye now. And maybe I'd come back. And maybe not. But the LEGO world awaits you. Posted by unusual suspect @ 3:42 PM. Monday, January 09, 2006. Just Saying Sorry, no more no less. You're right. I have been avoiding you. It's not because I hate you and certainly not because I stop trusting you. But what can I say. I am truly ashamed. Saturday, December 17, 2005.
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What To Bake Today
With its origin in France, this dainty pastry has another fancy French name - chou à la crème. But most of us should be more accustomed to calling it profiteroles, or simply cream puffs. It has a light pastry shell made from pâte à choux. Encasing various sweet fillings, sometimes with a crispy top when baked with a thin piece of craquelin. Or sometimes with a crisp chocolate shell when dipped into tempered chocolate. And I love it even more; I. Profiteroles (makes about 25 small puffs). A pinch of salt.
