Gift to Dad: The Leaning Tower of Cream Puffs - 4/20/2011

Badabadum~! Badabadum~! (It may not be exactly correct but I am trying to hum the Indiana Jones theme song to build up some suspense...) I hereby christen this croquembouche the "Leaning Tower of Cream Puffs". *Proceeds to crack it open with a big ass kitchen knife.* Joking. I know that proper croquembouche christening involves a champagne bottle.

My favorite dad (still a favorite even if he's my only dad) is turning a lovely age this year. Taking mom's aging calender, the fact that she doesn't want to be married to an older man, and that everyone knows mom and dad are born in the same year. HAPPY 48th BIRTHDAY, DAD!!!

(As promised, this cake made from your favorite dessert will be recreated for you when I visit.)

Secret Family Pie Crust Recipe Unveiled!

I have been looking for a great pie crust recipe where I don't have to worry about the amount of liquids I add and the crust doesn't shrink. I've tried and tried and even with the spray bottle trick, I am still having difficulty with crust shrinkage. I have began to give up on the so call "fool proof" recipe. Tada~ I was handed a photocopy of Grandma Lussier's family pie crust recipe like a little golden baton. It's a family treasure. Before I misplace it again (err oops... that shouldn't say "again"), I will immortalize it on the net.

The recipes that I tried before taught me one thing; butter is awesome especially for savoury fillings. However, I find it overwhelming for simple fruit fillings like apple. Grandma Lussier's recipe is all shortening which makes the crust very flaky but... bland (sorry grandma).  I know the pie crust holy grail is suppose to be all butter; I still find 50:50 butter to shortening ratio strikes the best ratio for flavour and flakiness for apple pies. For those who wants to go all butter, roll out the dough and fold it over itself 4 to 6 time then roll it out again to achieve flakiness.