[Liz]

Mmmmmmm....looking at that luscious Gruyere omelet you posted....
I'm thinking it deserves a sophisticated bread accompaniment.
This is actually a popover crusted with cinnamon sugar.

David Liebowitz's Parisian Sugared Puffs

POPOVER BATTER Softened unsalted butter, for greasing the pan 2 tablespoons butter, melted 3 large eggs, at room temperature 1 cup whole milk 1 teaspoon salt 1 1/2 teaspoons sugar 1 cup flour

COATING Roll warm popovers in melted butter then in combined 2/3 cup sugar, tsp cinnamon.

[Jamestown1630]

That looks great.

Actually, I was thinking of posting the Whole-Wheat popover recipe that I found recently, instead of the Solstice bread; but I thought it would be too much ‘more egg’. And I want to experiment with it - it’s actually a half-WW recipe, and I’m thinking it might ‘Pop’ better with WW pastry flour, than with regular.

Watch this space ;-)

-JT

[kalee]

Yum!

[kalee]

These are lots of work and calorie laden but oh my they are wonderful. http://www.tastingtable.com/cook/national/kouign-amann-french-pastry-recipe-butter-laminated-croissant-dough-dominique-ansel

[pugmama]

I just several of his books and am loving them. He is a pastry chef along with his other talents.