Actually, what I made is closer to a lobster tail. Rather than filling the layered dough with a ricotta custard or a pate choux I opted for a quick biscuit. The layers of dough provide a crisp exterior and the biscuit is moist and tender inside. I baked our first version to see how the components came together. It gave me a general idea on the processes needed to create the pastry. It also alleviated my impatience. I have a base to tinker with as we transform the classic pastry into a doughnut.
Years Past
February 3, 2005
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