Given the background description of some cooking related query, summarize the question into a title
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Question: I would like to make choux pastry, and the recipe I have emphasises bringing the pan quickly to a boil after the butter has melted into the water at the beginning of the procedure.I only have electric hobs available, which can take a few minutes to go from a simmer to a proper boil.Will this have a negative impact on my pastry, and if so is there a way I can work around it?

Answer: Can I make choux pastry with an electric hob?


Question: Last time I made pizza dough I was a bit...generous with the ingredients - not a problem, I thought, as I'd read before somewhere that pizza dough is nicely freezable. So, I broke the dough in half, sealed up one piece and placed it in the freezer - this was done immediately after kneading, with no time given for rising.Now I've got a frozen lump of pizza dough in the freezer, and I'm not sure how I defrost it so it also then rises correctly and cooks well.If I just leave it out uncovered it will presumably rise inconsistently because the middle will take much longer to defrost? So should I leave it in the fridge first?Or, is it better left somewhere warm through the entire defrost to help fire up the yeast?Or have I "done it wrong" and may as well dump this particular piece?

Answer: Defrosting pizza dough correctly?


Question: I've recently enjoyed finally being able to reliably make lemon curd. Now I'm wondering: is there a way to use different fruit as the flavour?Is there anything special about lemon that makes it uniquely suitable for this that couldn't be achieved with other fruits? The fact it only adds a small amount of liquid, or maybe the high acidity offsets that? My first idea was trying raspberries reduced as much as possible without burning, and maybe adding some lemon juice to brighten up the flavour and add acid.As a baseline, the recipe I use for the lemon curd is:2 eggs and 2 yolks200g (1 cup) sugar125g (1 stick) butterjuice of 2 lemons, zest of 1-2 (to taste)

Answer:
How to approach making fruit custards?