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#choux
fullcravings · 6 months
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Chocolate Profiteroles
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kawaii-foodie · 7 months
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nee_coo_
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paindealex · 27 days
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60% Dark
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pazam · 15 days
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Happy Easter from Choux!
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cupcakedex · 2 years
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Pokemon wedding dessert table by deramocchi!
Dratini jelly Snorlax cake Kangaskhan choux pastry Diglett parfait Masterball tart Vaporeon, Jolteon and Flareon cupcales Gyarados log cake Vulpix cake Mew pastries
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mr-craig · 27 days
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They say before you judge a pastry chef you should walk a mile in his choux.
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Les garçons naissent dans les choux
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C'est ce que j'ai appris
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La preuve
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En vrai
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Collage “Le potager magique”
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moviesandfood · 1 year
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Murder on the Orient Express
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Château de la Mainderie in Les Choux, Orléanais region of France
French vintage postcard
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fullcravings · 3 months
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Ube Cream Puffs
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kawaii-foodie · 1 year
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nicori_0226
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paindealex · 6 months
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Classic Creampuff.
Diplomat Cream, Vanilla & 64% Dark Chocolate Glaze.
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thunderstruck9 · 2 years
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Sam Szafran (French, 1934-2019), Sans titre (choux) [Untitled (Cabbages)]. Pastel, 70.5 x 84 cm.
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ronniefein · 4 months
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Gougeres!
These little puffs of crispy pastry are an absolute gift to anyone who cooks. Choux pastry — once you make it the first time you understand how fabulous these are. Make them plain and they are profiteroles (pour some fudge sauce over them). Add cheese and herbs and they become gougeres for cocktail nibbles (eat them as is or cut them open and fill with all sorts of things such as egg salad or smoked trout). Make them plain and bigger and they’re cream puffs. Lots of variations. Here’s one for Choux pastry swans.
Follow me on Instagram@RonnieVFein
In the meantime, here’s the recipe for gougeres:
HERB AND CHEESE GOUGERES (CHOUX PUFFS)
1 cup minus 2 tablespoons water
1/4 pound unsalted butter, cut into chunks
1 cup all purpose flour
3/4 teaspoon salt
4 large eggs
1-1/2 tablespoons chopped fresh mixed herbs, or 1-1/2 teaspoons dried
1/2 cup grated Parmesan or Gruyere cheese
pinch cayenne pepper
egg glaze: 1 large egg mixed with 2 teaspoons water, optional
Preheat the oven to 425 degrees. Cook the water and butter in a saucepan over medium heat. When the butter has melted, add the flour and salt all at once. Stir vigorously with a wooden spoon until the mixture is well blended and begins to come away from the sides of the pan. Remove pan from the heat and let the mixture cool for 2-3 minutes. Beat in the eggs one at a time, blending thoroughly after each addition. Add the herbs, cheese and cayenne pepper and blend them in thoroughly. Drop 1-inch mounds of dough from a teaspoon onto a lightly greased baking sheet. Leave space between the mounds for the puffs to rise. For a shiny surface on the puffs, lightly brush the tops of the mounds with some of the egg wash. Bake for 18-20 minutes or until the puffs are lightly brown and crispy. Lower the heat to 300 degrees and bake for another 5-6 minutes. Turn off the heat but leave the puffs in the oven for 3-4 minutes. Serve hot or at room temperature. Or cut them open and fill them.
Makes about 60
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ex-pastry-chef777 · 2 months
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{saint honore}
@creme patissiere
・lait 300g
・vanille 1
・jaunes d'oeufs 3
・sucre 100g
・farine 40g
・beurre 75g
・brandy 20ml
・cafe soluble 6g
@pate feuilletee(used feuilletee no2)
・farine faible 95g
・farine forte 95g
・beurre 20g
・lait 43ml
・eau 43ml
・sel 5g
・sucre 5g
・beurre de tourage 150g
@ganache
・creme fraiche 100ml
・sucre 20g
・creme fraiche 50ml
・chocolat noir 35g
・brandy 20ml
@210℃ 25m
@pate a choux
・lait 125g
・eau 125g
・farine faible 85g
・farine forte 85g
・beurre 100g
・sel 3g
・sucre 3g
・oeufs 250g
@210℃ 30m
@glacage au chocolat
・sucre 105g
・eau 75ml
・cacao en poudre 45g
・creme fraiche 55ml
・gelatine 3g
❨how to make❩
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