It was really satisfying when watching the puffs “grow” in the oven!Though, I still think of making choux pastry swans filled with whipped cream. Yum!Thank you Uru! I’m glad you guys decided on cream puffs as the theme!Bake until they are well-puffed and the interior’s dry!Beat in the eggs, little by little to get a smooth choux.Dust with icing sugar – heavenly!Pipe small mounds of choux onto a baking sheet.Thank you for your understanding and cooperation!Thank you!
!Your cream puffs are like a piece of art… Every step you did seems made these cream puff so perfect!Now, I know now that I have flatten the tip of the piped pastry to get your perfect round puff dome shape.Thank you Baby Sumo Can’t wait to see your cream puffs! That’s really sweet of you Thank you Amelia! Fiecare gospodina se mandrea cu reteta ei si de obicei faceau si choux si eclere. !I followed your recipe and made these yesterday. I couldn’t believe how easy it was, and they were incredible! Thank you for choosing cream puffs as the theme for this Bake Along, I learned so much through this bake and gained so much weight from eating all the cream puffs!Thank you!
Put back over medium heat and stir. […]Choux à la Crème – ready to be eaten!Very cute cream puffs and they’re so round and even. Nu stiu de ce, insa aceste choux-uri erau la mare moda in copilaria mea.
Just to say I did it … once. how i wish i cld really grab one and go!Thank you so much! Bliss on a plate. https://www.academiedugout.fr/recettes/choux-a-la-creme_6485_2 https://www.foodiebaker.com/choux-a-la-creme-cream-puffs-profiteroles :/Happy Easter to you as well! I think this will be my weekend experiment.Thanks for sharing! Hope you like the recipe Let me know how they turn out for ya! Love these! There are no magic involved in baking a good, puffy cream puff, but it’s essential to know some basic rules (they are more elaborated at the recipe below!) My name is Jasline and I’m a foodie from Singapore who loves to cook, bake and travel. Lovely golden brown!
I am very excited to try more of the recipes…. I don’t usually bother digging out a piping bag or cookie press but just use 2 teaspoons to form the puffs for a homey look. Your Choux a la Creme look amazing! Thank you for the sweet comment Why thank you! You definitely deserve one of those after a long run! The profiteroles turned to be pretty easy to make, hope the tips are useful, have fun baking! (Sorry, it all happened too fast that I forgot to take photos of the process! Este desertul pe care il mancam mereu la orice petrecere, nunta sau botez. They’re scrumptious!
[…] Choux à la Crème (Cream Puffs / Profiteroles) (foodismylife.wordpress.com) […]Cream puffs are surprisingly pretty easy to bake yet they can easily impress almost everyone out there! I think I’ll use the teaspoon method the next time when I’m lazy to pipe Thanks for the suggestion!A smooth and thick choux ready to be piped!Beautiful cream puffs and gorgeous step by step photos, once again! !Ahhh I am so jealous, I wish I could go back and spend more time there You will have so much fun, and hopefully lots of amazing foooood!I just made these- they taste amazing but they ended up like concave saucers- if you have any tips on what to emphasize on keeping the dough thicker, please let me know! They look delicious!! Jasline, yours look really great … I learnt this in a baking class, I shd try making this week too!such yummy profiteroles and love the nicely browned puffs[…] what I did to my chocolate sauce: I grabbed a puff (recipe here) and fill it with ice […]I love this one specially when the wife makes one with the chocolate topping, I can eat nearly a dozen in one sittingNever miss a recipe or travelogue!Awww thanks! Combine butter, sugar and milk in a pot and bring it to a rolling boil. Aww thank you so much Lena! Mix in the flour with a sturdy wooden spatula, and return the pan to the stove over medium heat to high heat, stirring until the mixture comes up the sides of the pan and is almost the texture of modeling clay. Bliss on a plate, hell on the hips!What delicate and delicious looking puffs!Thank you for the compliments Villy! I love cream puff, can eat 5 to 6 at one go, no problem. Add in all the flour and mix, mix, mix! Reteta de choux a la creme imi aduce aminte mereu de copilarie.
[…] This plated dessert consists of 2 main components: the chocolate tart and the chocolate sorbet. Very well bake. Mix together water, milk, sugar, butter, and salt in a saucepan over medium heat. Yea I can’t stop popping them into my mouth too, too addictive!Thank you for the compliments Amrita!wow, beautiful pictures. To make the choux, place the water, butter and salt in a saucepan, and bring the mixture to the boil over high heat. Called shuu cream there, they take their name from the French I blog about recipes that my family, friends and I have tried, photographed and tasted, and my travel experiences.Transfer the choux into a piping bag.They are puffy perfection my friend and look delicious All these posts on profiteroles are making me so hungry! What a wonderful pastry!! So pretty and professional!
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