shuna lydon

looking for something particular?

  • Google


Become a Fan

Bookmark and Share

Your email address:

Powered by FeedBlitz

Blog powered by Typepad
Member since 03/2005

« Baking Classes: March 11 & 25, 2007 | Main | farm: art »

01 March 2007


I'm going to make these for Chanukah next year. Of course, I'll probably have to "practice" a whole bunch of times between now and then! I guess I'd better put a large quantity of peanut oil on the grocery list.

One word: Zeppole.


Great post Shuna - and I love your blue le crueset!

Amen. I think we've got to bring the doughnut back into the light of our kitchens. No more back room, drive through mass manufactured monsters. We need to save our loved ones the trouble and make them at home!

Will you smack me if I say your hair looks cute like that? Very Spanky and Our Gang. :)

When's the next doughnut party?

So this is the sneaky pate a choux method you mentioned before!

Yum, yum, yum.

I, of course, have not given up fried food at all, sweet or savory. Breaded fried sardines, with tahini sauce and lettuce on a big ol' bun, are one of my favorite things to make and eat. (Yes, I confess to re-using the same oil for fish and for doughnuts. Nobody seems to mind.) As long as it's not every day, and the oil is clean and tasty and heated to the right temperature, what's the harm?

those look amazing! I love the idea of doughnut party - thanks for giving me the excuse I've been looking for to fry up some dough.

I'm so sad I missed that...I could cry. Looks like it was a blast.

who does not like a fried piece of dough once in awhile however, i am not sure i would attempt this at home.

Thank you, Thank you! I will for sure make these soon- one question: In your photo you have a snazzy looking digital thermometer next to your Le Creuset. Is this one that can be used as a candy thermometer as well and for choclate tempering? If so what brand is it and could you give a ballpark of what it might cost? Thanks so much!

Have you heard? Krispy Kreme is producing a whole wheat donut. For those health nuts I guess.

Oh man...I have to put a donut party on the calendar now!

yum! these look fantastic!

We made donuts for faschnacht day as an annual fundraiser for the local fire company. 4000 dozen.

I've never read a pate a choux recipe that gave variable egg amounts. I've made it a few times for profiteroles, and used different recipes with good success. This makes so much sense though, and I'm eager to try it. But...I don't really understand your finger test. Does the dough stick to your finger and then you hold it upside down like beaters with cream? I think that's what you're getting at, but I can't visualize how that would happen with dough.

Masterful! Of course, being a chubby panda, I embrace my doughnut desires.

What should one do with the salt when you're done? It's not used in the recipe.

A question about technique: as a wee apprentice we learned to make pate a choux entirely on the stove, controlling the speed at which the eggs were aborbed by attenuating the temperature of the mixture, moving the pan on and off the fire. As apprentices, we did this with wooden spoons while being screamed at alternately in English, French and German. I do it now with a hand mixer, listening to relatively serene NPR. Am I wasting my time? Am I gaining nothing? Should I start with a drier mix than I am used to?

As usual, an inspiring and hungrifying post.


Peanut is good but we used Canola-- imparts less of a taste and has a really high smoking point.


I grew up eating Zeppoles!!! Thanks for the reminder...

Anita-- no problem! I like the referance to street urchin children, the 40's and cuteness in a hardened, humurous sort of way!

Star Black,

I try to only buy Taylor for my thermometer needs. They're the sturdiest. Cost? Maybe $20? but I'm not sure...sorry.

Biscuit baker,

Good G-d!! 4000 dozen? are you so done or will you be ready to do it again next year?!


You want to dough to be loose, but not liquidy. The softer it is the harder it will be to pipe/hold a shape, and it will grow immensely because of all the eggs... but the thicker it will be will cause the upposite problems.

Pate a choux is a trick-- it's about how many eggs you can force into the dough without ruining the whole batch...

Tim-- thank you for the correction! I've changed the post to reflect the salt addition. thanks for keeping me on my pastry toes.

Joe Fish,

The faster you force the eggs into the dough the better, yes. I've never done it on the stove, maybe because my culinary training was on the job and we needed to get things accomplished, no "practicing" involved!

As for the hand held mixer I would say make the dough in small batches so that you're making the mixer work less hard...

and yes, no more screaming! but you should be breaking a sweat on the stove.

god, i wish i lived in san francisco.

I. Love. Donuts. YUM!

omg i love donuts. pate a choux is one of my fav pastries. thank you so much for the idea. :)

mmmmmmmmmmmmmmmm doooonuts
who are your cute helpers shuna?

Wello HELLo Chef O-- so very very nice to hear from you here, albeit a tad quiet!

My helpers? They're always cute! Who you see is Drew, Kat's partner, and DB, one of my culinary partner's in crime.

Look for DB here and here.

goodness it's been a while since I've been back to your blog and what changes I must have missed!
Suffice it to say that I will not be tardy any more (if I can help it); your posts are just too damn good!

Tom, Thank you for your good words on my words. Indeed eggbeater keeps growing, like yeasted dough, and I have readers and commenters like you to thank in part. Hope to see you again soon, ~ Shuna

The comments to this entry are closed.


  • eggbeater

Find Me Elsewhere ~

Chef Resource

  • Chef & Restaurant Database

Eggbeater Archives