I love working with the dough. At any time of the year. So unusual for me seeing a recipe in one of the books, I've written it down on a piece of paper and hung it in front of the nose, above the Desk to a comfortable occasion. Now is such a case, because after last night's dinner left me mashed potatoes and we need to dispose of, why not stuffing in pies? In the test description was written that the products with it remains soft and fresh even after a day or more. Tell me, can pass this test-savvy person? At chefs I found something similar called choux dough. But there is a significant difference: my version is up on the eggs. And, believe me, it is a delight, and not the dough! What I will try to convince you!