De délicieuses petites galettes chou fleur et pommes de terre qui raviront les papilles des petits comme des grands gourmands. A agrémenter d’une soupe, d’une salade composée, d’une viande ou d’un poisson, bref, les possibilités sont multiples ! Changer la “forme” des légumes, permet très souvent de les rendre plus attrayants auprès des enfants notamment, […]

I bignè al formaggio sono un’ottima pietanza perfetta da essere servita al momento dell’antipasto o come secondo piatto durante una cena. Volete prepararli in casa? Ecco la ricetta, per fare dei bignè al formaggio leggeri e con poche calorie. Bignè al formaggio, ingredienti: Per preparare i bignè al formaggio, serviranno: 230 ml di acqua bollente calda 125 grammi di farina 0 setacciata 115 grammi di burro  80 grammi di formaggio grattugiato (ne servirà un po’ in più) 80 grammi di […]

This savory Tomato Mustard Tart is a classic Summer recipe that French home cooks love to make every year when tomatoes are in season. It features a buttery puff pastry, with in-season ripe tomatoe…

Gougères are savory French cheese puffs—the perfect appetizer to enjoy with sparkling wine or cocktails.

Itinerari sul gusto: suoni, colori, profumi, sapori...

Why wait for time travel when you can get some old-timey flair right here and now with these retro and nostalgic dessert recipes? #Yummy #Foodie #Desserts

Voilà une recette de mon petit livre de recettes aveyronnaise. La pascade est un plat rustique qui se déclinera au gré de vos envies, on peut y mêler les ingrédients de son choix... Pascade aveyronnaise 100 g de farine 2 œufs Lait (je dirais un petit...

The Heart wants what the Heart wants. What can I say. I’m an emotional/stress eater, and this weekend was a rollercoaster. I needed a meal to comfort me. Saturday morning while on a trip with…

Salad Niçoise is a French salad with tuna, green beans, hard boiled eggs, tomatoes, and potatoes that’s hearty enough for a main dish. Serve with your favorite dry white wine for the perfect summer meal.

🍽 Mise à jour de ma liste de recettes céto & lowcarb : plus de 170 recettes t'attendent sur mon blog 💪 Tu y retrouveras : 🥞 10 recettes de...

Make your favourite bakery treat at home with this easy-to-follow Chocolate Eclairs Recipe.

Cream puffs make me giddy. As I was sitting at my kitchen table eating one yesterday, I actually started laughing with joy.

Vous aimez les roussettes françaises style Tim Hortons o Dunkin’ Donuts? Faites-en à la maison!u

Makes 1 (11-inch) Paris-Brest

Light and crisp choux pastry shells are filled with a caramel-y creme brûlée pastry cream and glazed with a vanilla-bourbon maple frosting. Then, they're topped with a creme brûlée diplomat cream (stable whipped cream) and garnished with a light, yet crunchy, caramelized pecan candy.

These grown-up éclairs are very straightforward and will have you wowing family and friends. Equipment and preparation: you will need a piping bag fitted with a 1cm/½in plain nozzle.

Light as air choux pastry is filled with a scoop of ice cream and topped with a chocolate sauce in this irresistable profiterole recipe.

This eclair recipe is a classic and timeless French pastry recipe. The eclairs are light and airy while the vanilla pastry cream is silky and creamy. And don't forget the ganache!

Learn how to make classic profiteroles (profiteroles au chocolat). Profiteroles are made with french choux pastry and are filled with ice cream and topped with chocolate sauce!

This was my recipe from BakeSpace Challenge #2 "Movie Recipe". Into everyone's life, an Eclair eventually falls. I just prefer mine without Chocolate. LOL I have been obsessed with the Eclairs from "Simply Irresistible" ever since I saw the movie. So I finally sat down and tried to figure out how to make a good caramel pastry creme. The rest was simple enough, since Eclairs are made out of Choux paste, just like cream puffs and gougeres.

Light, crisp choux “sandwiches” stuffed with creamy vanilla ice cream and drizzled with a warm chocolate sauce.

With a coconut fondant filling and chocolate glaze. Wahey!!! Ok, these new egg replacers are turning out great!! Really didn't think choux pastry could be veganized but these turned out really well. I have fond memories of both cream puffs and eclairs. My Danish grandmother used to make them now and again and it was always such a treat, remember running over to house whenever she would make them, as did half the kids in the neighbourhood! Now, I have never made choux pastry before, even before being vegan so when I say this was an experiment - I mean it :) I also haven't eaten cream puffs for years so I can't really say how close this is, I feel it's pretty damn accurate. What I do know is they are absolutely delicious!!! For the filling, if I wasn't off the soy I would have just bought a can of soyatoo spray cream, stuck the nozzle in and given it a squirt! However being off the soy made the question of what to fill these with a little more difficult. I decided on the filling I used for the Bounty Bars but made it floppier and not as stiff. I thought a coconuty filling would be nice and it's almost as much fun freaking people out that it's made with mashed potato as it is telling some omnivores their dessert is made with tofu ;) It definitely worked out well, the coconut filling is very yum in there, with the pastry and the chocolate on top it reminds me a bit of what deep fried bounty bars might taste like (as I don't have a clue, honest!) Just a note on the dough, it is a lot stiffer and heavier than what choux dough should be. I was unable to drop with a spoon and swirl the tops, instead having to roll them into balls with my hand. As they don't puff up like choux (of course they won't without 7 eggs!) you have to pull out some of the soft filling. What you are left with though is very similar and does the job nicely:) Choux Pastry: (makes about 7 smallish cream puffs) 1/4 cup vegan margarine (50g) 1/2 cup boiling water (4 fl oz) 1/2 cup plain flour (75g) 1/8 tsp salt ----2 "eggs"---- 1 Tbsp cornstarch 1 Tbsp potato starch (for those in UK -available at any tesco, simple!) 1/4 tsp baking powder (I may experiment next with doubling this) 1/8 tsp xanthan gum 100ml water 2 tsp vegetable oil Preheat oven to 180C and line a baking sheet with baking paper. First make your "eggs" by whisking the dry ingredients together then whisking in the water until smooth, then the oil. Whisk again until slightly frothy. Bring the margarine and boiling water to a boil in a saucepan until margarine is all melted. Add the flour and salt all at once. Beat vigorously with a wooden spoon until the mixture forms a ball that cleans the sides of the pan. Remove from the heat and let cool slightly. Whisk up your "eggs" again and add half to the dough, mix very well, until smooth and glossy. Repeat with the remaining liquid. Take blobs of the dough and shape into even size balls. Place on the baking sheet spread apart and bake for 30 - 40 minutes. They should be golden and crisp on the outside. After baking. Once they have cooled, carefully split them open with a serrated knife and pull out the gooey centre, leaving the crisp shells. Next time I may pop them back in to the oven at this stage to help dry out the inside, but they were perfectly fine this way. NOM, NOM, NOM!!!! (after cooling and insides pulled out, toothpicks in just to show you the inside) Now for the filling, again, if you are fine with soy you may just want to fill these with soyatoo spray cream. Here is my recipe for the coconut fondant I filled these with: Coconut Fondant: 2 Tbsp cold, unsalted mashed potato 1/4 cup unsweetened desiccated coconut (20g) 3/4 cup icing sugar 1/4 tsp vanilla Cook the peeled potato in unsalted water until ready to mash. Drain and return to the pan to dry out a couple of minutes. Mash well then push it through a fine sieve until there are no lumps at all. Let cool and measure out 2 Tbsp. Place this in a bowl and stir in 1/4 cup of icing sugar. The starch from the potato reacting with the sugar will turn the mixture to liquid. Add the vanilla then keep adding the icing sugar until the mixture turns white and fondanty. Stir in the coconut - you should have a thick but slightly floppy mixture, think of the thickness of pastry cream.... Once the puffs are cool fill with the coconut mixture, about 1 Tbsp per puff. Puffs filled. Chocolate Glaze: 75g dark vegan chocolate 1 tsp virgin coconut oil in solid state - this works so well here, if you don't have it just use vegetable oil Combine the chocolate and coconut oil in a bowl and set over a pan of simmering water. Stir until smooth and glossy. Let cool just enough that it's thick enough to spoon over without it running down the sides of the puffs. Spoon over each one, spreading it out a bit and leave to set! Fin! Tweet Pin It

Nobody does cookies quite like France. Here are our favorites.

Gateau St. Honore este un desert frantuzesc recunoscut la nivel international si despre care se spune ca este dificil de realizat. Si pe buna dreptate intrucat foloseste 2 aluaturi da baza dar complexe ale cofetariei.

Two layers of choux pastry filled with creamy thickened pastry cream.

Karpatka is a Polish cake with a lush cream filling sandwiched between two golden layers of crisp-tender choux pastry. Karpatka is the more rustic version of kremówka or napoleonka, with choux pastry being more approachable in home kitchens than kremówka’s puff pastry.

These eight Gruyère cheese recipes are fitting for breakfast, appetizers, or dinner.

This is my take on a Japanese katsu sando. Traditionally, a katsu sando consists of panko fried pork chops, tonkatsu sauce, shredded cabbage, mayonnaise, and mustard, sandwiched between two thick slices of Shokupan, Japanese milk bread. This is a healthier version made with my Ninja Kitchen OP450UK Multi-Cooker, using a steamed bao bun instead of milk bread, with juicy air fried panko pork chops. This combines a Taiwanese street food with a classic, comforting Japanese dish. I made my own bao here, but store-bought will work just as well. This would also be equally delicious with panko fried eggplant slices for a meat-free option

These Roasted Peach Cream Puffs are the perfect easy cream puff recipe. These cream puffs are filled with a simple stable whipped cream recipe and roasted peaches which is a quick and easy cream puff filling. This cream puff recipe is super versatile so you can fill them with anything that you like!

Chocolate Eclairs with choux pastry, vanilla pastry cream, and chocolate ganache are a classic French dessert easy to make at home.

These crisp and airy Coconut Eclairs are filled with a delectable coconut cream filling and topped with a coconut glaze.  Totally delectable!!

A recipe to make fluffy profiteroles filled with passion fruit and cream and drizzled with a white chocolate drizzle on DrizzleandDip.com

Mijn meest favoriete MonChou recepten op een rij. De Klassieke MonChoutaart en variaties hierop, maar ook lekkere toetjes met MonChou en meer!

Cream puffs are made from a choux pastry (aka pâte à choux) which is just a light pastry dough made with flour, eggs, butter, and water. The puffed up hollow shells are perfect for filling with pastry cream or whipped cream for an easy, elegant dessert!

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Quick recipe for craquelin, an elegant crunchy topping for choux pastry.

Le eclair al cioccolato sono dolci realizzati con pasta choux, crema pasticcera al cioccolato e copertura di cioccolato. Scopri la ricetta!

This creamy, decadent pastry cream is used to fill our favorite Eclairs.