Contact

You can email me at
jo.thetartqueen@gmail.com

4 Responses to Contact

  1. Yvonne Santalucia says:
    June 17, 2013 at 12:46 pm

    Dear Jo
    I have just ‘lucked’ across your recipe for choux pastry – very timely as I am on a quest for the perfect profiterole! Before I get baking can you please clarify whether the eggs are weighed with or without shells (hopefully not a dumb question!), as I notice that the liquid content is a bit higher than previous recipes I have tried…..
    Thanks for blog, I will work my way through once I have perfected the choux puffs!
    Cheers for Australia
    Yvonne

    Reply
    • jothetartqueen says:
      June 17, 2013 at 2:40 pm

      Hi Yvonne,

      no it’s not a dumb question. The eggs are weighed without the eggshells.

      Do note that the amount of eggs is a rough guide. Because it is dependent on a few factors including the environment and how long you have cooked your panade for etc..

      You need to add them slowly and not all at once.
      And once you reached a good consistency. You can stop adding the eggs. Or add more if you need to thin down the mixture for piping.

      Hope this helps!

      Cheers,
      Jo

      Reply
  2. Yvonne Santalucia says:
    June 17, 2013 at 3:28 pm

    Thank you Jo for your speedy reply! When I sat down and looked carefully at the recipe, I figured it was ‘without shells’, but nice to hear from you just the same! Where are are you blogging from? (Please now cancel my email – thought you may not check blog everyday).
    Now I’m going to bake…….
    Cheers
    Yvonne

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

Gravatar
WordPress.com Logo

You are commenting using your WordPress.com account. ( Log Out / Change )

Twitter picture

You are commenting using your Twitter account. ( Log Out / Change )

Facebook photo

You are commenting using your Facebook account. ( Log Out / Change )

Cancel

Connecting to %s