2. Blend sour cream into dough to moisten, then roll out once more.
I tried it for pâte brise, biscuits and somewhat sticky cream cheese dough, all with excellent results: smooth, even, nonstick rolling.
Another Blue Man inspiration is glow time, when natural or incandescent light is replaced by black light and children transform their environment using props like shaving cream, play dough or glow-in-the-dark blocks to study things like light, shadow and outer space.
It's basically just a cream biscuit dough that you drop by large spoonfuls on top of the fruit before baking.
You pipe out the cream puff dough in advance, freeze it on the cookie sheet, transfer it to a bag or box for long-term storage, and then pop it out whenever you're ready.
A few pounds of flour and a couple of dozen eggs later, I can safely say that freezing does work with all of them (and, interestingly, by extension, it should work with other cream puff dough recipes as well … perhaps an area for future exploration).
Vita-Mix blenders are a bit pricey, but can make whipped cream, cookie dough, and guacamole in second.
I fell for choux paste, a k a cream-puff dough, early in my cooking career.
In the afternoon, it might be cheesecake ($8.25) or chocolate rugelach ($10.95 a pound), made with an achingly tender butter-and-cream-cheese dough.
The rest is yours to experiment with: try wholemeal flour, add a drop of heavy cream, sweeten the dough with sugar, or golden syrup.
