splinky Posted April 24, 2014 Share Posted April 24, 2014 what's it good for besides making belgian waffles better and garnishing pastries? 3 Quote Link to post Share on other sites
prasantrin Posted April 24, 2014 Share Posted April 24, 2014 I vaguely recall muffin-shaped brioche studded with pearl sugar. Quote Link to post Share on other sites
splinky Posted April 25, 2014 Author Share Posted April 25, 2014 I vaguely recall muffin-shaped brioche studded with pearl sugar. ooh yes! i'm going to try a new high protein gf flour that might work perfect for brioche Quote Link to post Share on other sites
prasantrin Posted May 11, 2014 Share Posted May 11, 2014 i also remember profiteroles studded with pearl sugar. They were tasty. Have you tried doing gluten-free pate a choux, yet? Just wondering how it would turn out. (I like pao de queijo made with mochi flour) Quote Link to post Share on other sites
splinky Posted May 11, 2014 Author Share Posted May 11, 2014 i also remember profiteroles studded with pearl sugar. They were tasty. Have you tried doing gluten-free pate a choux, yet? Just wondering how it would turn out. (I like pao de queijo made with mochi flour) yup gluten free pate a choux works great. so far, i've made profiteroles and gougeres Quote Link to post Share on other sites
squibble Posted May 11, 2014 Share Posted May 11, 2014 My favorites were those Swedish braided breads with a touch of cardamom and the pearl sugar on top. Would love to find a reliable gf recipe to recreate the ones they make at the bakery on Skansen. Quote Link to post Share on other sites
splinky Posted May 27, 2014 Author Share Posted May 27, 2014 i just got some belgian pearl sugar (bigger chunks) and i think i like it better than the swedish kind Quote Link to post Share on other sites
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