Today was a great day for 2 reasons: I have made my first gluten-free bread and it turned out great and Chef Thierry offered to test gluten-free choux pastry, as he saw how I was trying different recipes during the week and wanted to see what can be improved. I offered to test 2 different recipes. I gathered the ingredients, and translated the recipes to him, he mixed and baked. When he took the puffs out of the oven they were unbelievable: they were light and airy just like the "real thing". We cut them, savored the taste and compared. They were great, one was exactly how i wanted them to be, the other was dense. But there is always a room for perfection. Chief Thierry suggested to make a couple of adjustments. I feel I am close to making a perfect gluten free puff pastry!
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