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Swan cream puffs

post #1 of 9
Thread Starter 

P1010455.JPGMade these today..

 

 

 

 

post #2 of 9

Very neat and nice. I like the thinness of the neck . Most I see are to thick.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #3 of 9
Thread Starter 

thank U chefedb,  I tried really hard not to make them look like Ducks or Geese or Giraffes  licklips.gif  yeah,  I have seen ones with fat necks..

 

thank U


Edited by Prettycake - 4/18/12 at 4:09pm
post #4 of 9

Very nice Prettycake, you certainly have a knack for pastry. I look forward to more of your work.

 

Petals.

 

 

Petals
Réalisé avec un soupçon d'amour.

Served Up
(162 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(162 photos)
Wine and Cheese
(62 photos)
 
Reply
post #5 of 9
Thread Starter 

thank U petalsandcoco  smile.gif  I prefer doing pastry for they can be eaten the next day or later and they still look as good when I first made them..

post #6 of 9

Your pate choux looks great, nice color variance between the body & necks

Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #7 of 9

Fantastic! Would you consider doing a "how-to" on how to make pate choux with some photos? That would be a great tutorials for young chefs.

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #8 of 9

pls post your recipe and tecnice
 

post #9 of 9
Thread Starter 

Sure,  I'll do it... I will make these and take photos.. thank you for the idea..smile.gif

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