Life by Chocolate

Chocolate, white, milk, dark, in all its forms forms life. Chocolate truffles, caramels, and other confections are at the core of enjoyment. This is life by chocolate because death by chocolate is the wrong attitude.

Saturday, May 23, 2009

Rose Water Chantilly Cream Puffs

I have a confession. I don't like cream puffs. They have no taste. I don't like éclairs that are filled with just whipped cream. Even shells filled with Chantilly cream, that is a sweetened whipped cream, I don't like. I just don't like cream puffs. If you feel the same way, then make these beauties. Words fail me.

These are beautifully made cream puff shells, nothing more than pâte à choux piped into puffs, baked, cooled and then filled with a simple Chantilly, not overly sweet and enhanced with a small amount, a teaspoon, of rose water. Go easy on the rose water. I made 20 cream puffs and I use no more than a 3/8ths cup of sugar and 1 teaspoon of rose water. Play with the amounts but go easy.

I don't have any pictures of Brian's mini éclairs, filled with Italian pastry cream and topped with colored, yellow, lemon fondant. They were yummified. I love Italian pastry cream. Brian thought of using the fondant. That's sweet but it's a treat and they were only 3 inches. Short, sweet and good to eat.

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