Licia Bobesha Recipes Profiteroles


What’s a difference between choux pastry, cream puffs and profiteroles? Does it matter? Let’s just make them and enjoy while they last!

As I most recently have some time, I was searching on the web last week. In need of fresh, challenging thoughts, inspiring recipes that I have never tested before, to impress my loved ones with. Hunting for a while yet could not discover lots of interesting things. Right before I wanted to give up on it, I came across this tempting and simple treat by chance. The dessert looked so tempting

on its photos, it required rapid actions.

It was simple enough to imagine the way it is made, its taste and how much boyfriend might like it. Actually, it is extremely simple to delight him when it comes to desserts. Yes, I’m a lucky one. Or possibly he is.Anyway, I visited the webpage: Suncakemom and simply used the step by step instuctions that have been combined with superb photos of the process. It just makes life rather easy. I could imagine that it is a bit of a effort to take pics down the middle of cooking in the kitchen because you typically have gross hands so that i sincerely appreciate the time and effort she placed in to build this post and recipe easily implemented.

With that said I’m encouraged to present my personal recipes similarly. Many thanks for the concept.

I had been fine tuning the initial mixture to make it for the taste of my family. I’ve got to mention it turned out a great success. They loved the flavour, the overall look and enjoyed having a delicacy such as this during a busy week. They ultimately wanted more, a lot more. So the next time I am not going to make the same mistake. I am likely to double the amount to keep them happy.

The original Cream Puffs is provided by SunCakeMom

Place water and butter in a medium saucepan. Stir it with a wooden spoon and bring to boil.

Reduce heat and add the flour slowly stirring continuously until it forms a ball that pulls away from the sides of the saucepan.

Remove from heat and leave it cool down before start adding the eggs, one by one beating them. Keep beating until the egg is fully incorporated.

Use 2 spoons to sort the dough into walnut sized piles onto a baking sheet on the tray. Place them far from each other as they are going to expand.

Preheat the oven into 390ºF / 200ºC degree and put the pastries in to bake them for 25 – 35 minutes (depends on the oven) until puffed up, dry, and golden brown. (Try not to open the oven door before they develop a crust as the pastry can fall due to sudden temperature fall.)


Meanwhile the pastry is baking use the time to make the cream. Use vanilla pudding powder and follow instructions on its box. There are all sort of brands so everything depends on what we prefer. For a sugar free recipe use sugar free vanilla powder. Some we only have to beat with a certain amount of milk, others we need to cook to get the pudding. It needs to be stiff.

Turn heating off and put the pudding aside to cool down. If cooking sounds difficult, use the instant version, whisk the vanilla cream and set it aside in the fridge.

Whisk the whipping cream separately, cover and put it in the fridge, too.

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