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question on Profiteroles dough

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question on Profiteroles dough

BB | Jun 10, 2005 06:44 PM

I am making profiteroles for the 1st time, considering 2 different recipes. Thomas Keller uses water as the liquid in his dough, Ina Garten uses milk.

Does anyone know what the difference will be between the two, will one be fluffier/lighter? Any other tips would be greatly appreciated as well. Thanks!

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