#Pâte à Choux

[buffetlicious]

It has become a habit to peek at the chiller’s display shelves whenever I am nearby a Chateraise outlet. What I am looking for is for new flavour(s) of their cream puff. Spotted the new Double Fantasy Yakiimo (S$2) which featured the Japanese popular roasted sweet potato. Inside the cream puff is a double layers of Hokkaido fresh cream and sweet potato flavoured cream. Flavour wise, the sweet potato fragrant is subtle with a cream-like texture rather than the actual mashed tuber which I would have much preferred.

For forty cents lesser, one can also choose the Custard Cream Puff or Vietnam Coffee Cream Puff (S$1.60 each flavour). The airy choux pastry puff is unfortunately only half filled with cream. The coffee flavoured puff is made using fresh milk from dairy cows raised in the Dalat highlands of Vietnam and Vietnamese Coffee beans are used to make the coffee cream filling with strong aroma and robust coffee taste. Between the two cream puffs, I enjoyed the coffee one more for its strong milk coffee taste.

Selected images courtesy of Chateraise Singapore.

#Chateraise #Japanese #Patisserie #Double Fantasy Yakiimo #Roasted Sweet Potato #Cream Puff #Choux Pastry #Pâte à Choux #Whipped Cream #Custard Cream Puff #Vietnam Coffee Cream Puff #Vietnamese Coffee Beans #Coffee Cream #Confection #Sweets #Snack #Dessert #Food #Buffetlicious

[monkeymeghan]

Today I made pâte à choux for cream puffs by myself for the first time ever. I’ve always been surprised at how much trouble the people have making choux dough on those baking competition shows. I’ve never had any problem, and today’s batch came out perfectly. I made a double batch of the filling because I wanted extra to eat. Lol. Anyway, one of my friends invited me for a cookout tomorrow, which is why I made the cream puffs, so I’d have something to bring along. I’m excited, but nervous. I haven’t seen her in a few years because of Covid, and that is why I’m also nervous. I know she and her sister are vaccinated, but I don’t know about anyone else that might be there. I know I’ll be ok and that I’ll be able to manage my anxiety, but it’s still there. Oh, and if anyone wants the recipe, let me know!

#personal #friends #cookout #baking #cream puffs #pâte à choux #pate a choux #choux pastry #choux dough

[queenketouk]

KETO ITALIAN BIGNÈ (CHOUX PUFFS)

Keto Italian Bignè (Choux Puffs) like no other! Beautifully light and airy. Just like the 'real' ones you see in Italian patisseries. But with only 1.5g carbs each.  When you deliver these delicious Bignè to your guests, they'll be amazed to taste a Keto-friendly treat that looks and taste so impossibly good. Read the full article

#sugar-free #bignè #choux #choux puffs #coconut free #éclair #gluten free #Italian cream puffs #keto #ketovore #low carb #lupin flour #nut free #pastry #pâte à choux #seedfree #profiterols

[blueberrythyme]

thinking abt this video my bf showed me earlier of a guy who was like “i’m gonna prove baking is easy and made eclairs” when eclairs aren’t actually difficult if you follow the recipe…. but also he burned his pâte à choux… and also he didn’t pipe into them correctly…. and he didn’t even make ganache to top them he just……. bought bakers chocolate……….. and dipped it in melted bakers chocolate…………

#text #literally the hardest parts of pâte à choux and the custard for eclairs is not coagulating your eggs #so just. keep ur heat low. #but what kills me…. is the fucking bakers chocolate……… #that shit is so bitter bro…. and ganache is so easy it’s literally 1:1 melted chocolate & (preferably warmed) cream #why didn’t…. why didn’t he just….. make ganache….. #idk you can’t act like an asshole and then fuck something up it just makes you look stupid

[leregalgourmand]

Pâte à chou

la pâte à chou

Choux Cette pâte est une pâte soufflée et cuite en deux temps. Pour que cette opération de soufflage puise bien se faire, il convient de respecter ces étapes. Voyez comment ce la se passe dans la recette suivante leregalgourmand INGRÉDIENTS pour 10 personnes Eau 25 cl Beurre 80 g Oeuf 4 ou 5 Farine 150 Sel 1 pincée PRÉPARATION Dans une casserole, faire bouillir 25 cl d’eau, avec 80…

View On WordPress

#choux #pâte à chou #pâte soufflée

[lthegoldenthreadl]

totoro

Pâte à Choux

#totoro pâte à choux

[sweetoothgirl]

choux pastry (pâte à choux)

#choux pastry #food #eclair

[ghouljams]

Fae boys having a massive sweet tooth works out just fine for me cause I like to bake. *shovels cake down their throats*

There's something sort of cute about the way Simon rests his chin on your shoulder as you stir the milk and flour mixture you have thickening on the stove. His arms wrap around your waist pulling you back against his chest with a deep rumbling noise. You can't take your hands off your cooking, but you lean your head against his affectionately.

"Smells good," he mumbles, turning to press his nose against your pulse. You laugh, turning off the stove and moving the pan off the heat.

"I'm not even half done," you tell him. Simon hums, not moving from where he's settled, "Ten minutes, it needs to cool or the eggs will scramble." You reach back to thread your fingers through his hair, scratching gently as you feel his tongue drag against your skin.

"Plenty of time."

"What's got you so nee-" you shriek as he lifts you, arms squeezing tight around you so he can carry you to the living room. You both fall haphazardly onto the couch before Simon positions you how he'd like on his lap. His hands grip your hips and drag them to grind down against him. "This is not a ten minute activity Simon," you remind him, making no effort to stop his enticing movements.

"We don't have to stop," he tells you.

"You can't fuck me while I'm cooking."

But he can, and he does, bending you over the counter as you try to stir in your eggs. The snap of his hips, his thick cock dragging against your walls, you drop your head and try to ignore the tight coil of heat he's winding up in you. You feel yourself start to slide against the counter, your hands losing purchase against the marble top. Simon's hand wraps around your neck, pulling you back up.

"Focus, Love," he purrs in your ear, his thrusts short and deep and brain melting. He has a lot of nerve telling you to focus with his fingers circling your clit like that.

"You are- fuck," you gasp. Simon hums in agreement. You feel him pull on one of the gold threads in your chest and your orgasm crashes into you. "Not fair," you whine, high and tight in your throat as he fucks you through it.

"Now you can focus," you can hear him smiling. If you didn't know he wasn't, you'd think he might be the devil.

You know exactly why he was so determined to fuck you boneless when he pulls the tray of perfect pâte à choux from the oven and eats every single one. Those were supposed to be a gift.

#lowkey ghost grabbed Love because shes a baker #also flexing my amazing baking skills #who wants my/Love's recipe #jk im not gonna turn this into a recipe blog #fae!ghost #simon ghost riley #simon ghost riley x reader #simon ghost x reader #ghost x reader #putting this at the end but i am always so unsure about writing smut stuff #had some bad comments on fics with it in the past #and now i feel like its all bad lol

[hersurvival]

Orange peels, pith and all,

I bury in the ground and wait for

Honoratus to give them root

As I bake bread for the ménage

Alas, a mulberry bush has grown in place,

Full bloom for the feast,

I bake a cake in honor of the bishop:

A pastry base, pâte feuilletée,

Bordered with profiteroles, pâte à choux,

Dipped in molten, caramelized sugar,

Filled with both créme chiboust and

Chantilly

A labor of love for our dear Saint Honoré

The mulberries will be ripe soon,

A blessing of the gods,

Stained wine-red with forbidden love

And a miracle of the man known as

The Patron Saint of Bakers and Pastry Chefs

@nosebleedclub April 7th - Profiteroles

#I know the peel in the legend was not an orange peel #but it's MY poem and I do what I want #orange peels are much more poetic than bread peels #let me have this #writing #poets on tumblr #poem #poetry #spilled ink #spilled thoughts #spilled poem #spilled writing #original writing #writing prompt #nosebleedclub #profiteroles

[vipesterix]

If you're here from my previous post and/or have stumbled upon this yourself, below me are research papers (recipes) for sweet and savory abnormalities! Part 1

Mountain of Smiling Bodies cake bites > Apologies in advance, I don't quite have a "recipe" for this one I just did it as I went. Best way I can explain it is: - I used store-bought cake mix, added a spoonful of yogurt + coffee ( since it was chocolate and these are my preferences) - Then once the cake was made, I used store-bought frosting and basically hand-kneaded it all together to form cake bites. ^ If you want to make some with a gaping mouth, just poke your finger into them or shape them accordingly. - Then I broke up Pocky Sticks and inserted them into the cake balls, then let chill. - After that, I would highly recommend doing chocolate ganache and NOT just heat up chocolate chips. You want the chocolate to be flowy enough to spoon over them, you get the gist. Plus the ganache makes it a darker color and more shiny. ^ For ganache, it's just a cup of chocolate chips, and then around a half a cup of Heavy Whipping Cream. I just kind of eyeballed it, sorry.

Punishing Bird Pâte à Choux (Cream Puffs) ^ For this one, I used a lovely recipe by Preppy Kitchen. Love his recipes/stuff and HIGHLY recommend this one. I've used it for a while now and it's my favorite. - Here is the recipe: https://preppykitchen.com/passionfruit-cream-puffs/ - After that, I added powder sugar on top, added two chocolate chips for the eyes, then a strawberry slice for the tummy. ^ These are going to be MUCH more savory if you do not fill them. So if you like that, then these are for you. That being said, I would highly recommend a strawberry/fruit sauce to go with it! Scorching Girl Pretzel Sticks ^ This one I feel is pretty self explanatory - Grabbed some pretzel rods, broke them in half, made a chocolate coating by heating up chocolate chips, dipped them in, then let chill. ^ Make sure to let the first layer of chocolate chill before you put the red on. And for those I used chocolate wafers.

--==--==--==--==--==--==

And that concludes part 1 to the Lobotomy Corporation Sweet and Savory Abnormalities Recipe Guide!

#lobotomy corporation #lobcorp #lobocorp #mountain of smiling bodies #punishing bird #scorching girl #projectmoon

[emmys-baking-adventures]

This was my first time attempting cream puffs, and they were pretty intimidating! But they taste absolutely divine, and I will absolutely be making these again (with a couple small tweaks). Recipe below!

Pâte à choux (dough):

- 1 cup water

- 8 tablespoons (1 stick) butter

- ⅜ teaspoon salt

- 1 ¼ cups all-purpose flour

- 4 large eggs, room temperature

Whipped cream filling:

- 2 cups heavy whipping cream

- ½ cup powdered sugar, or to taste

- 1 teaspoon vanilla extract

1. Preheat the oven to 425°F and line two baking sheets with parchment paper.

2. Combine the water, butter, and salt in a saucepan and bring to a boil. Remove from heat and add the flour all at once, stirring to combine.

3. Return the saucepan to the burner over medium heat, stirring constantly until the mixture smoothes out and forms a ball that follows the spoon around the pan. This should take a minute or less.

4. Remove from heat and let cool for 5-10 minutes. It will still be hot but you should be able to hold your finger against it for several seconds. Transfer to a mixer and beat the eggs in one at a time on medium speed. Beat for at least an extra 2 minutes after adding the last egg.

5. Using a muffin or cookie scoop, drop the dough in 3-4 tablespoon mounds, spaced at least 2.5 inches apart to allow for expansion.

6. Bake for 15 minutes. Then lower the temperature to 350°F and bake until the sides are set, about another 25 minutes. Do not open the oven door while baking!

7. Remove the pastries from the oven. Make a small slit in the top of each, then return them to the oven for 5 more minutes. Then remove them again and place them on a rack to cool. When cool enough to handle, split them in half so you have a top and bottom piece.

8. To make the filling: Pour the cream into a mixing bowl, and begin to whip it on high speed with a whisk attachment. Sprinkle in the sugar gradually as the cream whips. Whip until stiff, but be careful not to over-whip.

9. Spoon the filling into the bottom half of the pastry shells, then replace the tops. Dust with extra powdered sugar if desired. Store leftovers in the refrigerator.

#baking #food photography #food pics #dessert #food #recipes #sweets #baking recipes #cream puff cookie #cream puffs #cream puff #pate a choux #food porn #powdered sugar #whipped cream #emmysbakingadventures

[buffetlicious]

Since the last trip to On'Lee Artisan Bakery, my other colleagues had heard about the cream puffs and would love to get their hands on them too. So, leading another group of my colleagues, we made our way through the underground shopping alley in Woodlands MRT Station TE2. I bought the same box of Assorted Cream Puffs (S$5.80) featuring two Originals, one each of Chocolate and Matcha.

#On'Lee Artisan Bakery #Bakery #Woodlands MRT Station TE2 #Mixed Cream Puffs #泡芙 #Choux Pastry #Pâte à Choux #Matcha Cream Puff #Matcha Powder #抹茶 #Green Tea #Fresh Cream #Chocolate Cream Puff #Cocoa Powder #Chocolate Chips #Sweet #Snack #Dessert #Food #Buffetlicious

[sirenjose]

Analysis of Emil's dish: Croquembouche

Croquembouche is the most popular French wedding cake. It is a mounted pyramid or cone shape made out of choux pastry puffs, which are filled with pastry cream. The whole thing is bound together with caramel, after which it can be drizzled with chocolate sauce, surrounded by sponge sugar, or decorated with various things including icing, fruit, flowers, macarons, and more.

It is very popular in the UK and Italy, where it’s known as croquembouche, though French know it as “Piece Montee”. Croquembouche is an English term but a French word. The term did exist in 19th century cookbooks, but never made it into the 20th Century France. Croquembouche means “something that crunches in your mouth” (due to the caramel encircling it), while Piece Montee means “mounted piece”.

The croquembouche is simpler (relatively speaking) while the Piece Montee is more flamboyant. In the Piece Montee, the choux buns are usually arranged on elaborate nougatine bases to assemble a piece that stands out. While in the Croquembouche, the buns are arranged in a pyramid and bound with caramel.

As for its history, it started with choux pastry, which is the dough that is the base of many French desserts, including profiteroles, eclairs, croquembouche, and beignets.

Pâte à Choux was created by the court of Catherine de Medici when she came to France to marry King Henry II (also known as Henry of Valois) in the 16th century. She was Italian (born in Florence, Italy) and brought a lot of Italian chefs with her, and one of them by the name of Signor Panterelli is credited with making the first choux pastry puff.

The pastry Panterelli made was known as pâté a Panterelli. A century later, it was known in France as pâté a Popelini, a popular form of cake during the Middle ages. Around mid 18th century, Chef de Patissierie Avice perfected the dough and created the choux form we are all familiar with today, so the dough was renamed to pâte à choux due to the characteristic look which resembles a sprout (chou in French). Later, French chef Marie – Antoine Carême had the inspiration to fill the choux with cream.

Carême studied architecture, and because of that he was interested in creating structures out of pastry. This carried over into his Croquembouche construction, with the cone shape eventually becoming the one we all think of today.

Essentially, Pâte à Choux uses the moisture of the water to create a leavening effect. A hole is formed as the dough rises, ready to be filled with various creams or custards.

Choux pastry starts as a mix of salt, sugar, water, milk, and butter. Then it’s all heated up until the butter dissolves. Next is to add flour, stir, then finally to add in eggs gradually as you stir.

It’s difficult to get right because you need to get the right texture (needs to be a little bit elastic). If you don’t, then when you put the choux pastry puffs in the oven, they won’t really puff. They stay kind of flat.

Once made, they’re filled with pastry creams. Usually vanilla flavored but it can be varied. Then the construction begins.

Traditionally, the bride and groom would lop the top off with the groom’s sword, then the pieces would be caught in a tablecloth held by the bridesmaids. Though now people choose normally just use just a long knife. 1 serving is 3 or 4 puffs.

#idv #identity v #idv emil #idv patient #identity v emil #identity v patient #sirenjose analyses and theories

[onekindredspirit]

Handmade -

Organic Sourdough Loaf

Choux Pastry (Pâte à choux)

Organic Strawberry Jam

#photographers on tumblr #cottagecore #food photography #original photography

[swedesinstockholm]

14 février

cécile et gauthier sont repartis, m. fait de la crème pâtissière pour les choux qui restent dans la cuisine, ça va encore. on avait fait de la mousse au chocolat et il restait des jaunes d'oeuf alors on a fait de la crème pâtissière et de la pâte à choux pour manger avec la crème pâtissière mais il restait de la pâte à choux alors elle refait de la crème pâtissière pour manger avec la pâte à choux mais il reste de nouveau des blancs d'oeuf donc on va refaire de la mousse au chocolat.

j'ai un peu peur de retourner au quotidien et de plus avoir de distractions. mais le quotidien me tire vers l'avant. quand on a de la visite, même quand c'est juste m., j'ai l'impression de pas avancer du tout. j'ai reçu une réponse du film fund pour la bourse hier matin, négative évidemment. ils m'ont dit que mon scénario était poétique et sensible mais qu'ils avaient des doutes sur la longueur et sur la forme et que les dialogues étaient parfois trop didactiques. je suis contente d'avoir un retour un peu constructif au moins pour une fois. de savoir à quoi m'en tenir. si je faisais pas tout toute seule dans mon coin sans rien montrer à personne, peut être que j'aurais pu écrire un meilleur scénario. je crois que je vais laisser tomber cette histoire de scénario pour le moment et me concentrer uniquement sur ce que je sais faire.

hier matin à ikea j'ai vu une fille qui avait le mot ART tatoué sur le plexus solaire. je mourrais d'envie de la prendre en photo, je voulais lui demander mais j'ai pas osé. j'avais pris mon olympus bleu, m. arrête pas de faire des photos avec ses nouveaux argentiques et à chaque fois ça me rappelle que moi aussi c'est ma passion la photo. mais comme avec tout ce que je fais, et contrairement à elle, mes photos à moi sont invendables, inexposables et elles intéressent personne. ce matin j'ai vu un post sur ig qui disait there is nothing you're supposed to be doing, you have no more purpose than the birds in the sky: go lots of places, be poor, shit on things. peut être que je peux juste continuer à faire mes trucs qui intéressent personne sauf moi et que tout ce qui compte c'est que ça me fasse plaisir/du bien. mais j'ai trop d'ambition pour ça.

16 février

m. est repartie cet après-midi. j'ai mangé des gnocchis, de la crème princesse à la cuillère, des gâteaux à la cannelle d'ikea, du pain avec du fromage et j'ai regardé un épisode d'horace et tina dans mon lit après être tombée dans un vortex de vieux génériques de séries que je regardais quand j'étais petite. je suis toujours à la recherche de celle qui se passait au début du 20e siècle aux états-unis, je crois, je me rappelle de rien sauf du générique de fin, je me rappelle que c'était mon moment préféré de la journée, que toute la journée j'attendais le moment où j'allais regarder cette série qui passait en fin d"après-midi sur la deux belge, après les devoirs. je crois que c'est mes premiers souvenirs de dépression.

je lui ai donné mon pass qui se termine à la fin du mois pour qu'elle utilise le dernier trajet qui reste dessus, vu que je retournerai pas à bruxelles pour la soirée de lancement de sabir parce qu'elles privilégient les auteurs qui habitent sur place pour les lectures. ça m'a un peu déchiré le coeur de le lui donner. ça me déchire le coeur de pas habiter à bruxelles et puis ça me déchire le coeur de pas refaire de lecture à la maison poème parce que ça aurait été l'occasion d'inviter r.

en regardant horace et tina dans mon lit je me disais aussi que mon problème, je crois, c'est que je suis coincée à l'âge de la fille qui joue dans la série. ou alors j'aimerais retourner à cet âge-là, je sais pas trop. au tout début de la puberté. le pire des âges. mais un âge où c'est normal de dormir dans sa chambre d'enfant. j'aimerais refaire mon adolescence mais en bien. sans la tumeur, sans les filles méchantes, sans le repli sur moi-même. j'aimerais revenir à avant que je devienne une personne programmée pour l'échec. résoudre la noeud qui m'a menée à La Situation.

#stuff

[rippledawn]

I present pâte-à-choux-ello to commemorate another DAZN commentator who cannot pronounce Spanish names

#woso #fcb femeni #barcelona femeni #why is it so hard for them honestly #just do your jobs #wtf