Girl in the Kitchen by Dan Goldberg

Author:Dan Goldberg
Language: eng
Format: epub
ISBN: 978-0-8118-7447-2
Publisher: Chronicle Books LLC

I started making these back in my days at La Tache restaurant in Chicago with Dale Levitski, who turned me on to them. It was great for us as cooks because we were serving profiteroles at the bistro as well, and since French gnocchi is made from the same dough, we could make one big batch for both and kill two birds with one stone. The dough is technically a pâte à choux, and when it’s baked, the egg yolks help create a rich and flaky pastry. When it’s boiled, the yolks make for a puffy and airy gnocchi. Leave it to the French to create such a versatile dough.

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