Friday, October 14, 2011

Cream Puffs Update

For today's cream puffs I used a REAL pastry bag.  (8 for 100yen, from Daiso.)  Not a sheet of cooking paper folded into a cone (that's what I've been using until now), but a real piping bag.  It made such efficient use of the pastry that I made 16 giant cream puffs in one batch.  

They puffed so big I think I should have made 24 normal sized (big) puffs.
By the way, I always use XL eggs (59g)

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