Comments on: Homemade Cream Puffs

By: theweekendgourmande

theweekendgourmande — Tue, 24 Aug 2010 22:40:40 +0000

I just heard about your blog today and was excited to see this post– I’m working on a recipe for gougeres with a savory filling that makes use of summer produce, and i agree it’s nice to find ways to show off the versatility of pate a choux! Also, it’s fun to see what you’re doing with this wordpress theme, I use the same one and you’re the first other one I’ve stumbled across(although i haven’t been looking– I guess I should!)! I’ll be adding you to my reader!

By: Magda @ Be Nutritious

Magda @ Be Nutritious — Thu, 19 Aug 2010 22:17:09 +0000

I’ve never had cream puffs and I just ate dinner and you have no idea how much I want to snack on something sweet now. That looks beautiful.

By: Elizabeth

Elizabeth — Sun, 01 Aug 2010 17:16:56 +0000

Wow! I just stumbled across your beautiful blog. Rhubarb mascarpone filling sounds amazing, and the cream puffs look wonderful.

By: Becky and the Beanstock

Becky and the Beanstock — Thu, 29 Jul 2010 14:53:06 +0000

See, that’s the kind of recipe that would scare me, too. But you make it look so absolutely within reach — I just may have to try it. Besides, there’s something rebellious in me that feels the need to throw on the oven when it’s already 80 degrees in the kitchen and 98 degrees outside. That food tastes so good when I finally sit down the cool cave of the living room and bite in!

By: Much to my Delight

Much to my Delight — Tue, 27 Jul 2010 01:49:16 +0000

I just had homemade cream puffs at a baptism party yesterday and they were TO DIE FOR. I love them and these look wonderful!!

By: Jason

Jason — Mon, 26 Jul 2010 15:01:18 +0000

How you’re finding time to cook whilst dealing with the heat and all those big and small gardens of yours is a feat worth documenting, for sure!

I’ve never been brave enough to try cream puffs… partially because I’ve had a very fussy, unpredictable oven for the past three years or so. Before then, though, I just knew better! Maybe one day… they do look terrific.

Should I get up the nerve to attempt this, is it out of the question to use FROZEN rhubarb to make the filling? We usually buy up all the rhubarb we’ll need for the year at the first one or two farmer’s markets and I freeze it almost immediately.

By: Food-Fitness-FreshAir

Food-Fitness-FreshAir — Mon, 26 Jul 2010 10:31:33 +0000

I’m hoping to get some great cream puffs when I head over to Italy! I’ve heard it’s been boiling in Philly. You’ll have to whip up some more innovative ice cream recipes!

By: Jennifer @ Maple n Cornbread

Jennifer @ Maple n Cornbread — Mon, 26 Jul 2010 02:00:40 +0000

Great cream puffs, they look pillowy and feather light! I love the sounds of the filling with rhubarb. I actually froze a bunch for random rhubarb recipes, I hate that its such a short season!