This twice cooked pastry was created by a chef named Pantarelli as a member of Catherine de Medici's court in around 1540. It can be made into sweet or savoury dishes but is most commonly used for éclairs or profiteroles. It uses moisture in the batter instead of yeast to allow it to expand. Fill with custard or cream and top with a chocolate ganache. Once mastered, this pastry is a gem to work with.
The aroma of these onions when they are cooking will draw all the family into the kitchen. Whenever I cook these onions, customers always point out the amazing aroma. These onions are great with meats, run through vegetable dishes, or baked into your favorite dough. With a fantastic flavor, every one will be picking at the onions.
Big enough to feed the entire family with some to spare. This calzone is a flavorful combination of grilled zucchini, artichoke heats, roasted red pepper, grilled eggplant, sundried tomatoes, and feta cheese.
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