Wednesday, June 10, 2009
Finally fulfilled my wish - Choux cream puffs: Success!!
Made Choux pastry for cream puffs and eclairs today.
(lumpy dough from first boil, totally smooths out with eggs added. Incredible!)
1st batch: 9 Large and swirl-piped.
Flat. Too spread out. But still hollow enough to fill out by spooning custard in.
2nd batch: 12 Profiteroles (Bite-sized). Compact piping
[ - piped direct at one spot and allowed to slowly spread by swelling out. ]
Perfect and round. Best choice.
3rd batch: 7x4 mini-eclairs
Piped too long and thin... Not ideal for filling with custard. Adequate rise.
Next time must pipe and hold to swell.
Instant Bird's custard - needs more sugar and cornstarch.
Chocolate Glaze from Van Houten's semi-sweet baking chocolate (9 squares), melted + 1 Tbs butter, mixed well. Hardens when chilled. Working Ratio.
PMn visited to make the puffs tgt. Met at 10+am walking to my house from Ens and brought strawberries. met with Ch and Clr, Prns and Crmy... haha....
Pics!!!Labels: Food, Photo-albums
mon chef d'oeuvre
6:11 pm
__Mary Had
0 little lamb(s)__
0 agnelet:
Give lamb to Mary
x Mémoire
