Test cook Dan Souza bakes host Bridget Lancaster classic Choux au Craquelin. Gadget critic Lisa McManus reviews piping sets. Hosts Bridget and Julia Collin Davison make savory Gnocchi à la Parisienne with Arugula, Tomatoes, and Olives.
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Exactly 20 olives and exactly 20 tomatoes. Give me a weight idc which kind grams, ounces, or a volume like cups or ounces.
I lov u 🎉guy's I watch all the time, with this one ? I d rather go to the bakery and let them do the work. ❤😊
Why was Bridget there?
A lot of work.
it all looks DELISH!!! But I thought gnocci was made with potatoes??? No matter, I'd eat Bridgette's version ANY day!
😋
I am not sure of the difference. My Gram always made pastry cream. I am lazy and use instant pudding 😂
I added a little zested lemon peel, 2 tablespoons of chopped,capers, and some toasted pine nuts to the gnocchi dish. It was excellent.
Mashle fans, rise up!
What is the difference between pastry cream, custard, & pudding? And can you use them interchangeably?
Thank you!
Yay, hi Dan! ❤from Canada 🇨🇦
Both look easy & delicious! Thanks for sharing.
How do you store the first pastry between making and serving? What if you have leftovers will they hold up in the fridge?
Yeah… definitely should not watch when you're already hungry! I'm looking in my fridge to see if I've got what I need, lol. Dangerous to make it look so easy!
Me too! LOL😂
This is dangerous knowledge to give me, lolol