Posted on 12/19/2021 1:12:21 PM PST by mylife
We are celebrating the season with two special holiday episodes of Pastries with Paola before season two launches in the spring. First up is Paola's holiday showstopper, the Old Fashioned Doughnut Croquembouche. Here, Paola riffs on the croquembouche, a classic French celebration dessert, by swapping out traditional choux pastry for crispy and fluffy old fashioned doughnuts flavored with toasty browned butter and warming cinnamon. This tower of doughnuts is held together with amber caramel and adorned with spun sugar and gold leaf– the perfect finishes for this wow-worthy dessert.
Made popular in France in Paris in the late 18th century, and in America in the 1980s, the croquembouche is a testament to the culture of excess and the embrace of the over-the-top. "The croquembouche is the it girl for the holiday season," says Paola. "And you can make them with just about anything you like."
Paola's croquembouche tastes just as good as it looks. By adding Greek yogurt to the doughnut dough, she builds in extra structural support along with a light and tangy flavor that balances out the sweetness of the caramel. Crispy on the outside and fluffy on the inside, these cinnamon and brown butter-scented doughnuts will make any cozy holiday celebration a little extra.
(Excerpt) Read more at foodandwine.com ...
Mom once made a platter of stacked Devil Dogs as a birthday cake for me. DDs at the time were my favorite snack.
She normally made me a devil’s food birthday cake with cream cheese icing, again a favorite, but I thought that the DDs were pretty cool.
Thanks for that memory.
Call Santa
How dare that fat arse pass judgement on me and call me naughty when he is so clearly overweight that it clouds his judgment. no, but Happy Festivus to you nevertheless.
That’s not donuts, that’s hush puppies, Donut’s cornbread cousin.
I hope you’ve got plenty of fried catfish to go with that.
So very funny!
The spider webs are a nice touch.
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