Yesterday Zed and I made the trek to West Ed where I was set slightly loose in Le Gnome and the kitchen wares department at the Bay in celebration of my birthday today.
I ended up with two medium sized stainless steel mixing bowls, an instant read thermometer for new adventures with meat, a Salter Aquatronic baking scale (to go with my new Peter Reinhardt, "The Bread Baker's Apprentice" book), a dough cutter/scraper, a piping bag complete with various tips, many of which I will probably never use, and some longing looks at stand mixers and Le Creuset dutch ovens that I'm hoping to acquire in my non-student future.
I had been thinking about making Laura Calder's Choux Pastry recipe for quite awhile, so last night at 10pm, now equipped with the new piping bag and mixing bowls, Zed and I began to make cream puffs. We finished the "puff" part and the pastry cream will come later tonight. All in all it went well for our first Choux attempt, but the dough was a little too heavy and we quickly realized while piping the puffs that we didn't use enough of the eggs.
But Zed managed to eat several of the puffs on their own despite their slight heaviness, and at midnight I filled a few with ice cream as a birthday treat.