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.

A beautiful day with Kim and the pups

For more pictures of the inn, go to Inn & Around or to the workshop blog, Innsane.

Here's a picture of Kim on the path we are constructing.

Here's a picture of me with Hudson and Bree.

Here's a close up of my sweet Bree puppy.

Here I am in the lilacs because Kim thought I'd look better in dappled sunlight. Hey, she's the artist, I don't argue. ;-)

And the rest are of me playing with the pups on a beautiful day. See, we don't JUST do chocolates. We do wonderful days, too.



More Wonderful.