. The Tasting Palette .

Inspiration struck while I was devouring the March issue of Gourmet magazine. There was an article on French bistro cooking. Amongst the steak frites and pot-au-feu, there was a recipe on profiteroles with coffee ice cream and chocolate sauce. This brought back childhood memories of eating the same crisp and light cream puff.

Thus, I just decided to bake some of these pâte à choux on a moment of whim and fancy. Well, I must say that the effort was well-rewarded and it was honestly not a bad first attempt.

The pastry is made using simple ingredients such as butter, water, and lots of eggs and bringing it to a boil. It's really easy.

Next comes the part where you would need to prepare the pastry cream.My intention was to prepare a coffee-based cream. The smell and taste of vanilla changed my mind instantly. What could be better than rich, pure vanilla?

My dad and sis loved these tiny babies. I wished they were puffier. More experiments are needed for this.Perharps I should flip them over so they will puff up more on the bottom side.

I shall leave that to the next time. Shall leave you with the photos that document the tedious process.

Thick and glossy: how the dough mixture should be before before being pipped

Worm-like

Heavenly smelling vanilla bean pods: Scrapping off and dumping them into the pot of milk

Boiling and simmering of the vanilla-infused milk

Pâte à choux

Vanilla pastry cream: Making sure that it's smooth without lumps

Our very first attempt at Pâte à choux with vanilla pastry cream with expresso syrup drizzled over it.

We were also highly entertained by our new toy. J, our very own barrister, made expresso and cappucino for us all while we sat by to enjoy our afternoon tea.

. My Tasting Palette .
. In celebration of food and dining experiences .
Contributors Po simin French bistro food: Brasserie Wolf The chronicle of souffle making Food that comforts me The way to my heart is through... Le Papillon Part II Original Sin with Grace Of recent CNY baking and tempura eating Eating in Shanghai: Xin Qi Shi & Jade Garden Eating in Shanghai: Club Shanghai Eating in Shanghai Interests Indulging myself in food porn (online or food magazines) Exploring and discovering new restaurants Dining and chilling out with my loved ones Baking and cooking over the weekends Sharing my love for food with others Wishlist Desserts by Pierre Herme- Written by Dorie Greenspan Vanilla bean pods (one can never have enough) Valrhona Cocoa powder Valrhona chocolate Macarons from Laduree and Pierre Herme Madelines mold Pretty cake stands (I only have one and only one) YUZU from Japan! (They taste great in almost anything) A food tour to Italy and France Opportunity to study at Le Cordon Bleu	Sunday, March 09, 2008 Pâte à choux- Cream puffs, profiteroles and the like Inspiration struck while I was devouring the March issue of Gourmet magazine. There was an article on French bistro cooking. Amongst the steak frites and pot-au-feu, there was a recipe on profiteroles with coffee ice cream and chocolate sauce. This brought back childhood memories of eating the same crisp and light cream puff. Thus, I just decided to bake some of these pâte à choux on a moment of whim and fancy. Well, I must say that the effort was well-rewarded and it was honestly not a bad first attempt. The pastry is made using simple ingredients such as butter, water, and lots of eggs and bringing it to a boil. It's really easy. Next comes the part where you would need to prepare the pastry cream.My intention was to prepare a coffee-based cream. The smell and taste of vanilla changed my mind instantly. What could be better than rich, pure vanilla? My dad and sis loved these tiny babies. I wished they were puffier. More experiments are needed for this.Perharps I should flip them over so they will puff up more on the bottom side. I shall leave that to the next time. Shall leave you with the photos that document the tedious process. Thick and glossy: how the dough mixture should be before before being pipped Worm-like Heavenly smelling vanilla bean pods: Scrapping off and dumping them into the pot of milk Boiling and simmering of the vanilla-infused milk Pâte à choux Vanilla pastry cream: Making sure that it's smooth without lumps Our very first attempt at Pâte à choux with vanilla pastry cream with expresso syrup drizzled over it. We were also highly entertained by our new toy. J, our very own barrister, made expresso and cappucino for us all while we sat by to enjoy our afternoon tea. link \| posted by simin at 6:07 PM \| 0 Comments: Want to Post a Comment? back to main page
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