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Strawberry choux - Baking on the 15th: Strawberry Choux Cake













I wanted to know how well choux froze and this seemed like the perfect time to find out.









Return the saucepan to medium heat and cook, stirring constantly until the dough pulls together into a smooth mass about 3 to 4 minutes and there is a thin starchy film coating the bottom of the saucepan.



BRUSH the top of the pastry crown with egg wash, and scatter over flaked almonds.



If you have extra choux buns they freeze well once cooked.

CAREFULLY dip each of the 12 filled puffs into the hot toffee and immediately place on top of the filled choux pastry crown.

Pour into a bowl and place a piece of waxed paper directly on top of the custard.




Baking on the 15th: Strawberry Choux Cake



Description: Check in to cream puff paradise with the and find divine comfort amidst the rich chocolate sauce, vanilla bean custard sauce and Graham Cracker sprinkles.

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Views: 2293 Date: 26.07.2022 Favorited: 172 favorites
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Latest Comments

    +88reps
    Begin by making the compote, add the strawberry jam and tablespoon of water to a small saucepan. Heat the jam until it forms a syrup and then add the chopped strawberries. Cook the compote for a couple of minutes allowing it to bubble, then leave it to cool. To make the streusel combine the flour, sugar and fleur de sel in the bowl of a food mixer.
    By: callmejeremy|||https://www.facebook.com/callmejeremy|||https://twitter.com/_CallMeJeremy|||https://www.youtube.com/user/CallMeJeremy
    +60reps
    Spread the choux in a thinner layer next time. The two small pans turned out perfectly. Mashing the strawberries as they were cooking was a good idea. The flavor of the resulting puree was bright and stood out after the cream was added. More strawberry was dispersed throughout the strawberry creme filling.
    By: DigitalGoose|||https://www.facebook.com/thedigitalgoose/|||https://twitter.com/digitalgoose1|||https://www.youtube.com/watch?v=55TJeZElHJE
    +345reps
    1. Make choux pastry by melting the margerine in a pan, ad the water and bring to the boil. 2. Add the flour all at once, off the heat, and beat until the mixture leaves the sides ogf the pan. 3. Cool slightly, then add the beaten eggs a little at a time, beating very well. 4. Spoon in dollops onto a dampened baking sheet into an 8circle.
    By: BadTravis|||https://www.facebook.com/badtravis|||https://twitter.com/aussierobin1|||https://www.youtube.com/channel/UCCv_s5FCn9UOFiNFYdDx-wg
    +381reps
    Prepare The Choux Pastry PREHEAT oven to 200 C. Line two large baking trays with baking paper. Draw a 20cm-diameter disc on one sheet of paper. Turn paper over (circle will be visible), use this sheet to pipe the choux pastry base and the other for the puffs. COMBINE butter and water in saucepan, bring to the boil.
    By: Despacitodos|||https://www.facebook.com/xray.bizcards|||https://twitter.com/DespacitoDos|||https://www.reddit.com/user/Despacitodos/
    +330reps
    1. Make choux pastry by melting the margerine in a pan, ad the water and bring to the boil. 2. Add the flour all at once, off the heat, and beat until the mixture leaves the sides ogf the pan. 3. Cool slightly, then add the beaten eggs a little at a time, beating very well. 4. Spoon in dollops onto a dampened baking sheet into an 8circle.
    By: DrConradVerner|||https://de-de.facebook.com/unatco989|||https://twitter.com/Dr_ConradVerner|||https://www.reddit.com/user/DrConradVerner
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