Search / 22 posts tagged choux,

Sharing some images from work today. Preparations for a large dessert catering. I love making fancy food, especially of the sweet variety. The kind of food that requires attention to the details.   And especially the kind of food that makes for scrumptious tastes here and there...

This is simply one of my favourite desserts! I'm sure mostly everyone has tried it...it's a little pricey at RM3.30 but it certainly is a nice treat now and then. Read more at: Beard Papa - Japanese Cream Puffs - 1-Utama Old Wing Jusco BTW please leave your comments over at We Ate This and not here - [...] Read the full post at shaolintiger.com.

This is simply one of my favourite desserts! I first heard of it when they opened up in Mid Valley, there was quite a buzz about these quite costly cream puffs..You can read more here at Wiki: Beard Papa.

Pate a Choux (pronounced Pot-ah-shoo) is a quick-to-put-together dough of water, butter, flour and eggs and is the basis for a number of wonderful treats, including cream puffs, eclairs, profiteroles, crullers and beignets. It's also used for round little deep-fried donuts called zeppole or sfinge.I've been experimenting with pate a choux lately.

In a world where more and more lands are experiencing catastrophic drought conditions, it is nearly impossible to envision a place suffering under the weight of water as it strafes down from a merciless firmament, flooding the air even before it floods the terrain.

I'm keeping this post short otherwise I won't be able to make the deadline for Meeta's Monthly Mingle. This months theme is chocolate and fruit. I made some medium sized puffs from the choux dough that was left over from last month's Daring Baking challenge.

August 31, 2008 in Chocolate, Daring Bakers, Dessert, Pastry | Tags: Chocolate, New Camera, Pastry Cream, Pate a Choux So here it is, August’s DB reveal and I have but one word……AMEN!!!  Let me add a Hallelujia and a Yay to that as well!!!  Thanks go to the Hosts for this month, MeetaK and

Welcome to the August 2008 challenge. This month's hosts were Tony Tahhan and MeetaK! MeetaK chose a recipe from her "darling sugar daddy Pierre Hermé" from a cookbook written by Dorie Greenspan: Chocolate Desserts By Pierre Hermé . While Meeta has had this book for ages.

#fullpost{display:inline;}Here is a list of commercial baking formulas that have been featured on Renaissance Culinaire. These formulas are meant to be used in a professional kitchen or bakery. These formulas include step by step procedure notes with the aid of pictures.

#fullpost{display:inline;}Here is a list of muffin and pastry formulas that have been featured on Renaissance Culinaire. Some of these formulas are commercial baking formulas that can be reduced for home use. This page will continue to be updated as more recipes are added.