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. 🙂 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 and more for desserts and Gougeres for savory choux pastry. 🙂
Pastry cream is also used for Mille-feuille (Napoleons). Pastry cream is also known as a cooked custard. 🙂 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. 🙂
Caramels are used as toppings and it’s also used as a paste/glue for croquembouches. 🙂 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. 🙂
Aside from pastry cream, you can also fill up the puffs with ice cream, creme chibouste, etc.