This cream puff (profiterole) is filled with cinnamon pastry cream and drizzled with a flat icing. Which is better? Cinnamon cream puff or cinnamon bun? I can't decide. I know that they are both amazing.
The eclair is filled with vanilla pastry cream and glazed with chocolate.
And this is a paris brest, a pate a choux ring cut in half and filled with almond cream. It should have been baked with sliced almonds on top, but we didn't know.....
The next day we made more of the same, plus swans with chocolate pastry cream and whipped cream.
I can't believe I missed out on that!
ReplyDeleteErin, I completely enjoy your blog! I LOVE the pictures (Well I hate them becuase all I can think about now is desserts!) - and your sense of humor always brings a smile to my face! Thanks for the updates! And remember - if you EVER need someone to sample your creations...
ReplyDeleteI don't know why I torture myself by reading your posts. I have to go find a donut now.
ReplyDeleteOh my lord you have been busy! I just had a bowl of ice cream, but now I am hungry for your creations!!! YUM YUM!
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