Cream puffs or petits choux à la crème are delicious pastry invention. There is no other way of putting it... just plain genius.
The one from a box, however... a really dumb idea! I know because I tried it. It was qué horror! Never again. No matter how enticing the picture in that box looks like, don't touch it... it will be the end of your appetite.
I vowed that the next time I eat this miniature hills of comfort, it will either be from a proper panadería (bakery) or something that I made with my two brilliant hands... and on occassion, my mouth. I have a distinct urge to try out uncooked concoctions, so sue me.
The classic version, which I hope I will make in the very near future is a light and airy pastry with a silky creme filling either injected into it or sandwiched by slicing puffs in half.
My version is a petits choux à la crème alright but with a modern twist. I was elated when I took it out of the oven. As if I just painted my recent masterpiece. I stared at it dreamily for quite some time. It might not be Picasso but it is an art. I would have stared at it longer if not for my boys who were more excited than I was. Clearing throats and bravely asking when they can try it out.
I didn't create abstract puffs like the classic one, where the predictability of it's unpredictable rising occurs. My version started as geometrics, screaming of certainty and absolute precision but then it transformed and bloomed like a flower. Have you witnessed a caterpillar morphing into a butterfly? No? Yeah, me too... would be nice though to see that happen.
Going back to my cream puffs version, as it baked, the casings opened up to expose the filling, which in turn laminated the soft creme inside. The base puffed with just ever so slightly, it's like a ballerina's tutu. I dusted them with icing sugar. Pick one up. Delivered it gloriously.... into the trap and it got gobbled up and eaten in seconds. And yes, the minute my boys saw me, their hands dove right in. A supossedly edible centerpiece were gone too soon. I still think of its beauty now and again.
The melody of texture amazed me. There's a crunch on the outside pastry, a pastry doused with creme, there's a creme that's baked and there's a fresh creme oozing out of it.
Indeed a masterpiece.
The one from a box, however... a really dumb idea! I know because I tried it. It was qué horror! Never again. No matter how enticing the picture in that box looks like, don't touch it... it will be the end of your appetite.
I vowed that the next time I eat this miniature hills of comfort, it will either be from a proper panadería (bakery) or something that I made with my two brilliant hands... and on occassion, my mouth. I have a distinct urge to try out uncooked concoctions, so sue me.
The classic version, which I hope I will make in the very near future is a light and airy pastry with a silky creme filling either injected into it or sandwiched by slicing puffs in half.
My version is a petits choux à la crème alright but with a modern twist. I was elated when I took it out of the oven. As if I just painted my recent masterpiece. I stared at it dreamily for quite some time. It might not be Picasso but it is an art. I would have stared at it longer if not for my boys who were more excited than I was. Clearing throats and bravely asking when they can try it out.
I didn't create abstract puffs like the classic one, where the predictability of it's unpredictable rising occurs. My version started as geometrics, screaming of certainty and absolute precision but then it transformed and bloomed like a flower. Have you witnessed a caterpillar morphing into a butterfly? No? Yeah, me too... would be nice though to see that happen.
Going back to my cream puffs version, as it baked, the casings opened up to expose the filling, which in turn laminated the soft creme inside. The base puffed with just ever so slightly, it's like a ballerina's tutu. I dusted them with icing sugar. Pick one up. Delivered it gloriously.... into the trap and it got gobbled up and eaten in seconds. And yes, the minute my boys saw me, their hands dove right in. A supossedly edible centerpiece were gone too soon. I still think of its beauty now and again.
The melody of texture amazed me. There's a crunch on the outside pastry, a pastry doused with creme, there's a creme that's baked and there's a fresh creme oozing out of it.
Indeed a masterpiece.
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