Until now our year was an exhausting one. So we needed a break to refresh and so we headed to the beautiful East Frisia. After a week with some sun, wind and as only sound birds singing in the trees we came back relaxed and happy. After unpacking the car I started to think to finish our short vacation with some sweet treats. A quick look in the fridge revealed some eggs and cream and in the freezer I found some currants from the last year (it is really time to use them!). And about two hours later our table was set with some Cream puffs and coffee.
For the dough I use the recipe from Bertinets Cookbook. It yields cream puffs which rise good, and which have a crisp crust and a soft crumb. To prevent them from deflating, it is important to bake them until they are evenly golden and crisp. If they turn out to be not completely crisp after the indicated baking time, it helps to turn the oven on convection mode for about five minutes.
Since days I am dreaming of some kind of rhubarb cake. So when I spotted some beautiful red rhubarb stalks in the organic food shop I decided immediately that I would take some home with me (especially when the organic grown rhubarb was better looking and cheaper then the conventional grown I saw earlier this week in the supermarket).
On my way home I started to think about what to bake with the rhubarb. I’m still learning for my disputation, so time for baking is short. So I decided to do make cream puffs with oven roasted, vanilla flavoured rhubarb. Something that is easy but delicious.
When I tried the rhubarb when I took it out of the oven, I could hardly stop eating everything. It tasted so good. (Note to myself: Next time double the amount of the oven roasted rhubarb, then I would have some to stir in yoghurt)
The cream puffs are even more delicious then the plain rhubarb: a little bit sweet, a little bit sour, embraced from vanilla. Hmmh…!
A colleague of mine served at her birthday delicious cream puffs filled with raspberries. When she told me the recipe of the filling I realized that it is so simple that I did not need to write it down: Mashed raspberries folded under whipped cream.
On last Sunday afternoon I longed for a cup of coffee with some sweet treat. Luckily I found some frozen raspberries so I could bake some cream puffs with raspberry filling.
I posted the recipe for pâte a choux before and baked it since then often. This time I decided to bake the cream puffs a little bit bigger so I baked them a for a longer time.
Something I learned since I baked cream puffs for the first time is that the convection mode in the oven is really helpfull, especially when you open the oven a little bit to early and the puffs start to collapse. Then close the door fast and switch on convection mode. That let them puff again and saved on of my batches! Continue reading
I do not like frozen cream puffs that you can buy in all supermarkets. They are too sweet and the dough is to soft after defrosting. So I decided today, that I would like to create my own cream puffs . The recipe for Pâte à Choux is from Michael Suas “Advanced Bread and Pastry”, the filling is the same like the filling of Brioche tropezienne.
The size is the same as from the frozen mini cream puffs. They are perfect snacks with a cup of coffee. Continue reading