Thick and tender / Slim and tough
What are the differences when adding liquids such as eggs/egg yolks/water/milk to the dough ?
Does richer dough means more tough dough ?
I have tasted a great Ravioli dish in a restaurant.
It was a one big ravioli dish filled with goat cheese and a whole egg yolk topped with crab bisc sauce
The dough was so moist and tender. It was an unusual dough. with some research i found that it was made with Choux pastry dough. I tried making it with such a dough and it was horrible. Do you have any knowledge regarding this issue ? how can one make a tender fluffy dough ?