Snowfall at Willow Lake is available in unabridged and abridged audio format from Brilliance. You can even download a copy here. Where do you listen to books on audio? In the car? On the treadmills? While walking the dog? Gardening? Shoveling snow?
The abridged edition doesn’t have the recipes, so here’s a quick peek at one:
These delicate puff pastries originated in France, and are traditionally served this time of year, with champagne–dry, not brut.
- 1 cup water
- 1 stick unsalted butter, cut into small pieces
- 1/2 teaspoon salt
- 1 cup flour
- 4 large eggs
- 1 1/2 cups coarsely grated Gruyere cheese
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Place the water, butter and salt in a saucepan and bring to a boil, then reduce heat to moderate. Add flour all at once and beat with a wooden spoon until the mixture pulls away from side of pan.
Transfer mixture–known as pate a choux–to a bowl and use an electric mixer to beat in the eggs, one at a time. If the batter is too stiff, add another egg.
Stir the Gruyere into the pate a choux and drop by tablespoons about one inch apart on the baking sheet. Bake for about twenty-five minutes, or until golden brown. Serve warm.