I haven’t update my blog in a while cause i’ve been trying to collect the pictures of my desserts from last grand event (Just another excuse , i know ^^). The event i’m talking about is Eid Aux 08, but I’ll write about it soon.

So in the meanwhile I post another entry so that my target to create at least one entry per week is not way too off ^^.

Last weekend suddenly I’m in baking mood. Usually I took quite a long break from baking after such a grand project (Eid Aux 08). Well maybe also because there’s a bowl of choux pastry left from last event (Eid Aux 08) that screamed ‘bake me’ everytime I opened the fridge. I didn’t bake it that time because it was too runny. I was stress enough that time, so decided to make a new batch instead of fixing it.

That choux pastry is already a week in the fridge, so I was a bit skeptish at first if it still ’safe’ to eat, but since all the bacteria (if any) will later be ‘burned’ at 200°C, so I thought it’s not a big issue. It’s not that I want to serve it to other people anyway. I somehow manage to alter it to correct consistency, but when I baked it, it didn’t puff!!!! I guess the problem lies with the eggs then, not sure if because it’s been too long after it mixed or too long exposed outside. Whatever it is, lesson learned. Bake choux pastry straight away.

But I cannot just stop there, since while waiting it in the oven, I already made some Pastry Cream with Lemon and Vanilla flavour (I couldn’t decide which flavour, so I put both, yeah typical me ^^). Usually when making cream puff I just used simple whipped cream as filling, but since on last event I made the cream puff with pastry cream filling but I didn’t even get to taste one, so i’m making it again. Cause I don’t want to eat pastry cream on it’s own, and thanks to my craving for cream puff really high that day, I decided to make new batch of choux pastry.

This time the consistent was perfect and what need to puff, did puff. All went well until I made a simple mistake! Because of my impatient I took it out too early. My joy for seeing it puff in the oven was shortlived. Almost all of it began to drop back. I was left there speechless. Not only did my cream puff didn’t puff, I somehow manage to broke my favourite silicone spatula in the process. I like that spatula because I can use it directly on hot surface, and with metal handle it’s quite sturdy, but sadly the silicone part teared in two pieces.

The series of unfortunate event didn’t stop there, my icing bag was punctured by my extra big star tip. And here I was thinking to buy an extra icing bag to speed things up. When working with buttercream to make roses or others decoration, I usually just make the icing bag with baking paper, since I’ll be working with at least 3 colour/colortone . But for other usage, I prefer to use real icing bag.

Well at least my cream puff still taste good eventhough not as crispy as it should. The texture is quite soft so I decided not to filled it with pastry cream instead just pour some onto it . Inside or outside it’s still taste the same anyway ^^. I made one choux pastry swan with the one that didn’t drop back. Choux pastry swan is just another shape of cream puff. I’ve been wanting to try to make ever since I stumbled upon it’s picture on the net several days before. Choux pastry swan look better with whipped cream, cause with cream pastry it will ooze back out, or at least mine did. But with what happened that day, i couldn’t care less ^^.

p/s sorry no recipe again this time, but I promise to make an entry on choux pastry by explaining in detail on how to make it soon. I’ll include on how to make that choux pastry swan too. Even if I just post my recipe now, it won’t be that much useful without knowing the details.