Norman Love, executive pastry chef at the Ritz-Carlton in Naples, Flor ida shows chef Julia Child how to make savory puffs and eclairs. The d ough is flavored with cucumber and red onion juice, and is one of the only pastries that is cooked twice: once in a saucepan, and again in t he oven. The puffs are filled with a salmon mousse, while the eclairs are split and filled with a mascarpone cheese and vegetable medley.
Visit the Website: http://www.pbs.org/juliachild/
Episode #213 / Length: 26 minutes
On TV
Sunday, April 14th at 6:30 PM on KLRU Create
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