Marian Jan

Marian Jan

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Raspberry Cream Puffs - Little Swiss Baker. Raspberry cream puffs are so light and airy with a creamy filling and a hint of raspberry.

Raspberry Cream Puffs - Little Swiss Baker. Spring is here, the perfect time for choux pastry, a shell of light pastry filled with raspberry whipped cream. Raspberry cream puffs are light and airy with a creamy filling and a hint of raspberry.

Frozen White Chocolate Cream Puffs - Rock Recipes

These white chocolate cream puffs are ideal to have on hand for last minute dessert when needed. The filling freezes to a silky white chocolate ice cream.

MAGIC, 15-SECONDS CREAMY SCRAMBLED EGGS: Updated 2017/02/13: changed the starch measure for easy calculation 3 large eggs 1 1/2 tbsp whole milk (1/2 tbsp for each egg) 2 1/4 tsp potato starch, or cornstarch (3/4 tsp for each egg) Salt to season 3... #breakfast #perfectscrambledeggs #scrambledeggs

MAGIC, CREAMY SCRAMBLED EGGS: 3 large eggs 1 tbsp whole milk tbsp for each egg) 1 + tsp potato starch, or cornstarch + tsp for each egg) Salt to season 3 tbsp unsalted butter tbsp for each egg) CUSTARD

Pipeable Cream Cheese Frosting Recipe. The perfect Pipeable Cream Cheese Frosting for piping beautiful swirls onto cakes and cupcakes that's versatile and yummy enough for all of your favorite treats! Easy to make too!

The perfect Pipeable Cream Cheese Frosting for piping beautiful swirls onto cakes and cupcakes that's versatile and yummy enough for all of your favorite treats!

A step-by-step Italian Meringue Buttercream tutorial! It is the smoothest and creamiest of all the buttercreams! You will love it on cakes, cupcakes and more! Plus it’s easier than you think!…

A step-by-step Italian Meringue Buttercream tutorial! It is the smoothest and creamiest of all the buttercreams! You will love it on cakes, cupcakes and more! In cu.

Here are little choux buns filled with whipped cream. Choux pastry is crispy, airy shell, which is cooked twice. And the filling is delicate and sweet white cream.   First, in a pan add in butter, water, and salt. And bring it to a boil. Out of heat, mix in flour. And again over the …

Here are little choux buns filled with whipped cream. Choux pastry is crispy, airy shell, which is cooked twice. And the filling is delicate and sweet white cream. First, in a pan add in butter, water, and salt. And bring it to a boil. Out of heat, mix in flour. And again over the …

Here are little choux buns filled with whipped cream. Choux pastry is crispy, airy shell, which is cooked twice. And the filling is delicate and sweet white cream.   First, in a pan add in butter, water, and salt. And bring it to a boil. Out of heat, mix in flour. And again over the …

Here are little choux buns filled with whipped cream. Choux pastry is crispy, airy shell, which is cooked twice. And the filling is delicate and sweet white cream. First, in a pan add in butter, water, and salt. And bring it to a boil. Out of heat, mix in flour. And again over the …

Mousseline Cream, Fancier Than Pastry Cream - Eugenie Kitchen

Crème mousseline, mousseline cream – now I’m eating these and I’m loving it! What cream do you use for your cream puffs? Pastry cream or whipped cream? Now here goes an alternative for your cute little puffs: mousseline cream. It’s … Continue reading →