Cream Puffs

Cream Puffs

The caramel should’ve been darker! Haha.

Anyway, it’s been a while since I made cream puffs or eclairs. It’s a great feeling that I’m able to make one again after a long, long time.

I made pate a choux (choux pastry), as well as the pastry cream (creme patissierie) and the caramel from scratch! Haha. I think it’s quite good you can make this easily at home, there are a lot of recipes over the internet to choose from. πŸ™‚ Fresh pastries are yummy and delectable.

Aside from Cream Puffs and Eclairs, you can also use Choux Pastry for Profiteroles, Salambo, Croquembouches, Crullers, Beignets, Gateau St. Honore, Churros, Paris Brest Β and more for desserts and Gougeres for savory choux pastry. πŸ™‚

Pastry cream is also used for Mille-feuille (Napoleons). Pastry cream is also known as a cooked custard. πŸ™‚ Cooked on top of the stove. While baked custards such as Creme Brulee, Creme Caramel and Pot de Creme are baked inside the oven over Baine-Marie. πŸ™‚

Caramels are used as toppings and it’s also used as a paste/glue for croquembouches. πŸ™‚ It’s also used in Dobos Torte, if you try to browse my past entries, you can find the dobos torte on my pastry training entry. πŸ™‚

Aside from pastry cream, you can also fill up the puffs with ice cream, creme chibouste, etc.

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