This is a profiterole, I am still learning to pronouns this word, but I can tell you ladies that is really good. We use vanilla ice cream and chocolate sauce, yummy.
Paris Brest
Here the teacher is piping Creme Mousseline, which is made with butter, praline paste, pastry cream and dark rum ( don't get too excited is just a little bit)
Paris Brest
Here the teacher is piping Creme Mousseline, which is made with butter, praline paste, pastry cream and dark rum ( don't get too excited is just a little bit)Cream Puffs and Eclairs
Now if you excuse me, I have to start running!
Now if you excuse me, I have to start running!
10 comments:
oh my.... I think Eclairs are one of my most fav. And I have never made them. They look difficult and I have always been a "hurry up" kinda person (I come by that on my mom's side). Someday, I will get brave...
ooooo. I am very impressed!Great work!
Fabulous!!!!
Thank you girls!
Wow..Looks delicious. I am drooling here.......
Thanks for the eclair encouragement!! How about if you teach me how to make them... that would be even better!!! then we can sit and eat them!!! Love your post as always... In fla. for a working week, i'll ttyl (type to ya later) Lori
Looks like fun with great dividends:) Good job!
I am learning with you Kathia!! This makes me so happy! I don't have to go to pastry school, I can just tag along. :)
I've missed you and hope all is well! I'm home now obviously.
Laura
Wow thats fantastic .. drooling here ..where is the class i wil come and join
I have made profiteroles once and realized how easy they were! Easy enough to make all the time :-) Yours look fabulous! I love your Paris-Brest, too. Yummy!
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