#asian cream puff

[yinandyanglifestyle]

3-DAY Sydney Food Trip on a Budget

by: Icie

Yes, it was possible to go to Sydney without spending a lot on food and still have a good time. The trick is to avoid the fancy looking restaurants which, frankly isn't really worth it, and go to questionable places to find the "unplated" food but is super delicious! Ugly delicious is a thing and we humans need to appreciate food more based on the flavour, texture, and cuisine style rather than the prestige that was given to it by tire companies.

Here's the rules:

Maximum of $40 for 2 people. Drinks are not included in the tally because we had service water.

Amount shown is rounded off.

Everything is in Australian Dollars.

We can only call it affordable if it's $25 - $30 per person (i.e. if you're only one person eating. Anything above it is breaking the budget if you're eating with someone.)

It's a per meal challenge. $40 for a whole day is impossible unless you're just eating junk food and where's the fun in that?

Let's begin:

I combed the internet for recommendations on good Sydney food and tallied the ones that the internet has deemed worthy of visiting and gorging yourself on and I visited them with my partner. Honestly, exploring Sydney's food scene was what made our trip worthwhile and made us fall in love with Sydney.

Brisbane can't compare! Sydney is far superior foodwise. (Granted, I haven't been to Melbourne but that's a different story for a different day.)

~~~~~

DAY 1: Laneway Dumplings and Momo ($32), Tomyum Ramen from Hell (Dinner $30pp. As a group, we broke the budget and failed this challenge.)

Both situated on Temperance Lane in Sydney, you have to go through the back alleys to find these rare and absolutely delicious food. You'll know you're there when you pass by the Latin bar, see the fairy lights and plastic greenery near the Rick and Morty mural. The momos and dumplings were great! You were given a choice to create your own sauce or get the shop's recommendation. We did both. We had the recommended momo sauce for the Himalayan dumplings and created our own for the mixed dumplings. We were so disappointed with what we created and we loved the momo sauce so much, we ordered another batch of momos and sauce just so we could pig out. We should've been satisfied with a share plate of 16 pieces of a $17 meal, but nooooo... this food, I like it! Another!

Tom Yum from Hell was a beast! My spice tolerance is pretty high (I can eat Samyang Buldak without crying) so we tried it and ordered our tom yum. The kind lady at the counter asked us our spice level and I went in guns blazing and said "give me your spiciest tom yum!"

"Are you sure about that?"

"Hell yeah!"

"uh... if you say so."

Bitch, I cried.

When they said their tom yum from hell was from hell, you better believe it. She warned me and I didn't trust her. I was in spicy hell! The flavour was amazing, be it seafood or meatballs, and the lemon juice gave it just the right acidity to raise the intensity of the swirling party flavours in my mouth. And the creamy eggs made everything come together in something that is a good representation of Sydney's Asian Noodle scene. Ok, next time I stop by Sydney, I'll try their medium spice and have a glass of milk beside me to alleviate the haemorrhoid inducing Scoville defying spice effect of their amazing tom yum.

Day 2: Marrickville Pork Roll (breakfast $22), Mamak Malaysian Roti and Satay (lunch $25), Mother Chu's Taiwanese Gourmet (Dinner $20)

There was an internet consensus for Marrickville Pork Roll. Is it the best banh mi in Sydney? Absofuckinglutely. The meat of their crispy pork was so tender it melts in your mouth and whatever sauce they put in their banh mis were so complementary that my partner cannot help but close his eyes and moan about how delicious these pork rolls are. We found out later that this was a franchise of the original shop in Marrickville, but if the franchise was already this good, then the OG must be insane right?

Mamak's roti was nice, flaky and buttery and worth every penny. So much so that people from all over line up outside with or without reservations just so they could have a taste of what this Malaysian restaurant has to offer. Outside, we were treated to a show of how their rotis were made. The gluten stretch of that thin dough was enough to make any baker worth their salt jealous. After seeing that display of craftsmanship, we just had to order the roti canai. We also had nasi lemak but it just can't quite compare to the absolute beast that is their roti canai.

Lastly, we have Mother Chu's Taiwanese Gourmet which is Taiwanese comfort food at its finest in the heart of Sydney's Chinatown. Oh my god. So this is what actual Taiwanese comfort food tastes like. It is distinct from your everyday Chinese food and dare I say it, tastier. Each dish in this restaurant makes me feel like it was made by a caring mom who made something nice and warm for you because you have a cold and then give you a kiss on the forehead to tell you that "you'll get better soon, trust mommy." The Taiwanese Style Savoury Mince Pork Congee feels like the cosiest thing you'll have on a cold Sydney evening. And the Traditional Taiwanese Worker's Noodle soup was so fresh. The ingredients were so cheap that it only costs $8 but it all came together harmoniously that you'll feel like you were in a food anime where you're transported into a body of a Taiwanese worker who is saving money, exhausted from a day's work, and just wants to have a nice comforting meal at the end of the day.

Day 3: Din Tai Fung (Breakfast ($33), Emperor's Garden Cakes and Bakery (Breakfast $5), Kowloon Cafe (lunch $39)

Back to Chinatown we went because we discovered that's where all of the cheap but delicious food places were.

I don't get it. I wish I understood the reason why Din Tai Fung is so popular. I think the quality lies within the skin of their xiao long bao. They do not get soggy or the broth doesn't seep out no matter how long they stay in the steamer, but without the chili sauce, it's just not worth it. The beef noodle soup is also kinda meh. Is Din Tai Fung one of those restaurants that were hyped just cause somebody some time ago said it was good? You wait for so long and it just comes out disappointing especially if you're an Asian who is used to having tastier dumplings for 50c a piece if you just crossed the street from where you lived. There must be a reason why their HK branch got a Michelin Star right? Or is that overrated too? Please, somebody explain to me why people line up for Din Tai Fung.

Disappointed, we went to another spot in Chinatown. We lined up for another institution: Emperor's Garden Cakes and Bakery for the famous Emperor's cream puff. Wow! Finally some god food! For this one, we understand why people were willing to line up while it's 12°C outside just to have a bit of the hot, tasty and mouth watering cream puffs (which is actually manju) that is dirt cheap. it's $5 for 10 pieces and wow! It was love and decades of hard work in manju form.

Last on our food trip agenda was Kowloon Cafe. It was more expensive than the others but the servings were good for two people. Bruh it was great! The meals told us why Hong Kong cuisine is a force to be reckoned with. Who knew that baked rice with black bean sauce worked well with melted cheese? Hong Kong people, that's who. They also had a sense of humour when they called their French Toast "Thick Ass". The scrambled eggs with prawns was also so creamy and shaped like a tornado on top of creamy rice. I checked the reviews and it was rated 3.7/5. I understand why it was rated so low, it was an authentic experience of Asian street restaurant culture where the food is good but the staff is rude. They passed by and dumped the bowl in front of you unceremoniously and you were expected to eat fast and get out. Delicious! Reminded me of home!

All in all, the Sydney cheap food scene is worth trying out. We were surprised with how delicious everything was even if everything we tried was Asian cuisine. Mind you though, we went to the places that were recommended by a lot of people and they all just coincidentally happened to be Asian food. On our next trip there, we will be eating Western dishes and hope it's just as good as just as cheap.

There you go, here are some of Sydney's good food, how much they cost and a little preview on how they taste and what to expect. I bet there are better ways to go on a Sydney food trip on a budget, feel free to comment and let us know about your Sydney recommendations!

[fullcravings]

Ube Cream Puffs

[morethansalad]

Vegan Noon Khamei (Persian Cream Puffs)

[lifeblogstory]

Sushi & Seafood Buffet

To celebrate one’s birthday, came to this buffet. The counters have many variety of food🐙. Mostly sushi and seafood. Also some meat, vegetables, and dessert. There are vending machines for drinks and ice creams🍨. Include a table of cakes and cream puffs🍰. Can grab a plate under the counters and pick the food we like🍽. End up filling 4 full plate of food. Have eaten squid🦑, crab🦀, lobster🦞, clams, octopus, shrimp🦐, beef ribs🥩, lamb legs, chicken wings🍗, spring rolls, fried chicken, bok choy🥬, lo mien, crab meat slices, oyster🦪, and crayfish. For sushi🍣, like the salmon, tuna, avocado, and unagi. Lastly, eaten a plate of melon🍈, watermelon🍉, pineapple🍍, cream puffs, and cake slices. There are drinks of beverages, milk tea, bubble tea🧋, fruit tea, and Thai tea. Counters have authentic soup. Can ask for a small hot pot🍲, to cook raw food directly. Very full and overwhelming. Best to control how much we can eat. Fun to have once in a while. From “Umi Hotpot Sushi & Seafood Buffet”

[thelcsdaily]

Sunmerry Bakery Treat

Asian pastries and desserts are the bakery's specialty. Getting my favorite bread, pastries, and cakes from there has become a favorite spot of mine. I'm treating myself to some cream puffs, pudding, and brioche donuts this time.

“Life is uncertain. Eat dessert first.” – Ernestine Ulmer

[fisherrprince]

some more Questions I have gotten at my job which is a specialty pastry shop, in celebration of leaving soon

what flavor is Dullahan? (by this point I have learned to recognize every variation of ���dulce de leche” possible)

can I have a soft serve ice cream (we have never in 10 years of being here done or advertised this)

what flavors of coffee do you have (….black. we have one pot of airport brewer coffee)

where is boba tea? (just because we are in an Asian market complex doesn’t mean we sell boba tea also look at the menu it isn’t there?? we have never sold boba tea)

i want a bakers dozen with one free cream puff (you can’t — I know where this miscommunication came from actually, but I only figured it out after explaining for ten minutes that this is not how that works and we do not have a bakers dozen anything)

give me six. (he refused to elaborate. brother the conceit of this store is that you choose from a variety of pastries and flavors)

[lingpaopao]

. ݁₊ ⊹ 🍭🍨 𝘋𝘦𝘴𝘴𝘦𝘳𝘵 𝘝𝘰𝘤𝘢𝘣𝘶𝘭𝘢𝘳𝘺 🍧🍰 . ݁˖

// Candy // Cotton candy ~ 棉花糖 (miánhuātáng) Note: 'marshmallow' has the same name as cotton candy in Chinese Gummy ~ 软糖 (ruǎntáng) Lollipop ~ 棒棒糖 (bàngbàngtáng) Fudge ~ 乳脂软糖 (rǔzhī ruǎntáng) Caramel ~ 焦糖 (jiāotáng) Jellybean ~ 果冻豆 (guǒdòng dòu) Toffee ~ 太妃糖 (tàifēi táng) Liquorice ~ 甘草 (gāncǎo) // Baked Sweets // Cupcake ~ 杯子蛋糕 (bēizi dàngāo) Brownie ~ 布朗尼 (bùlǎngní) Sponge cake ~ 海绵蛋糕 (hǎimián dàngāo) Lava cake ~ 熔岩蛋糕 (Róngyán dàngāo) Black forest cake ~ 黑森林蛋糕 (hēisēnlín dàngāo) Cheesecake ~ 乳酪蛋糕 (rǔlào dàngāo) Tiramisu ~ 提拉米苏 (tílāmǐsū) Scone ~ 司康 (sīkāng) Macaron ~ 马卡龙 (mǎkǎlóng) Waffle ~ 华夫饼 (huáfū bǐng) Tart ~ 塔 (tǎ) Crepe ~ 可丽饼 (kělì bǐng) Pie ~ 派 (pài) Chocolate chip cookie ~ 巧克力碎片饼干 (qiǎokèlì suìpiàn bǐnggān) Donut ~ 甜甜圈 (tiántiánquān) Brulee ~ 烤布蕾 (kǎo bùlěi) Creampie ~ 奶油派 (nǎiyóu pài) Cinnamon bun ~ 肉桂�� (ròuguì juǎn) Gingerbread ~ 姜饼 (jiāngbǐng) Red velvet cake ~ 红色天鹅绒蛋糕 (hóngsè tiān'é'rónghuá dàngāo) // Frozen Desserts // Sherbet ~ 雪葩 (xuěpā) Gelato ~ 吉拉朵 (jílāduǒ) Sundae ~ 圣代 (shèngdài) Shaved ice ~ 刨冰 (bàobīng) Ice cream ~ 冰激凌 (bīngjīlíng) Note: another common name is 冰淇淋 (bīngqílín). Popsicle ~ 冰棍儿 (bīnggùn'er) // Misc. // Custard ~ 奶黄 (nǎihuáng) Puff ~ 泡芙 (pàofú) Popcorn ~ 爆米花 (bàomǐhuā) Milkshake ~ 奶昔 (nǎixī) Jello ~ 果冻 (guǒdòng) Oreo ~ 奥利奥 (àolì'ào) // Common Asian Desserts // Mochi ~ 麻糬 (máshǔ) Tanghulu ~ 糖葫芦 (tánghúlu) Black sesame soup ~ 黑芝麻糊 (hēi zhīma hú) Swallow's nest ~ 燕窝 (yànwō) Sago pudding ~ 西米布丁 (xīmǐ bùdīng) Snow fungus soup ~ 雪耳糖水 (xuě'ěr tángshuǐ) Osmanthus Jelly ~ 桂花糕 (guìhuā gāo) Grass jelly ~ 仙草 (xiāncǎo) // Example Text // https://www.sohu.com/a/443013219_120949919

口味最“奇怪”的4种糖果 -> the four candies with the strangest flavours.

1、星空棒棒糖 -> planet lollipops

星空棒棒糖有名的高颜值糖果，大部分的女生都有买过，或是男生情人节买来送女朋友都有了解过。-> Planet lollipops are popular for their appearance, lots of women have already purchased them before, or men who, on Valentine's day gifted it to their girlfriends, have understood. 它的味道你尝过后就会觉得“这是什么沙雕玩意儿，我吃了塑料吗？”，有这种感觉并不奇怪，星空棒棒糖大部分都是甜苦甜苦的味道，有些还带着塑料的气味，吃完就怀疑人生，估计这个糖果也就只能当做摆设。-> After tasting its flavour, you will think: "what is this sand sculpture-like thing, am I eating plastic?" Having this kind of feeling isn't exactly strange, planetary lollipop largely have a bittersweet flavour, some lollipops even have a plastic odour, after eating it, you'll question your life, seems like this kind of candy is only used for decoration.

2、榴莲糖 -> durian candy

...打开包装就是浓浓的榴莲味，吃到嘴里就感觉是三里往外都是这个榴莲味 -> upon opening the package are the dense/strong durian smells, eating them makes you feel that the durian smell is everywhere within a 3 mile radius.

3、姜汁糖 -> ginger candy

姜汁糖里面就是有大量的姜味，吃的第一口还是上面糖味，含一会后姜味就显露出来了，你会有一种姜辣的感觉，一直猛吸气想要减少这个辣味，没想到后面越吃越辣，让人有点受不了，吃到一半就吐了，这种一般都是家里的老人才会买，老人很喜欢这种甜辣的感觉，甚至吃起来还想喝一两口小酒。-> Within ginger candy is a considerable amount of ginger flavour, after eating the first bite, the first taste is sweet, after sucking on it for a bit, the ginger flavour will come out and you get have a spicy ginger feeling. Keep inhaling sharply, wanting to reduce this spiciness, not knowing that more and more spiciness will follow, intolerable, spat it out halfway through, this kind of candy will typically be bought by a family's older individuals, elders really like this kind of spicy-sweet feel, to the point of also wanting to drink a couple gulps of liquor.

世界上最好吃的十种甜点，吃过六种，算我服！-> 10 of the world's most delicious desserts, eaten 6 types, count me in!

1、布朗尼蛋糕--美国 -> Brownie--America

布朗尼蛋糕属于重油蛋糕的一种，但它和一般重油蛋糕的区别在于通常较薄且较结实，不像普通蛋糕那样松松的, 而且一定是巧克力口味 -> Brownies are considered a type of pound cakes, but they are different from regular pound cakes in that they are usually on the thinner and sturdier side, unlike the regular cakes which are fluffier, and brownies need a chocolate flavour.

2、提拉米苏--意���利 -> Tiramisu--Italy

提拉米苏是一种带咖啡酒味儿的意大利甜点 -> tiramisu is a type of coffee-flavour containing Italian dessert.

10、乳酪蛋糕--阿拉伯 -> Cheesecake--Arabic

这类蛋糕介于蛋糕和甜点之间，因而越来越受人关注 -> this type of cake is a cross between cakes and desserts, and because of this, more and more people have given it attention.

[hoshidensha-art]

Finally remembering to share my piece for Toasty Mart Vol. 2, which was hosted by @bycmykae back in spring! 🍞 The theme was bread + animals so I drew some sea critters combined with of the some Asian breads from my childhood~ 🐠 The zine is still free to download here!

Smol fun fact: I am AAPI and for me, food is a very important part of my heritage. So I wanted to showcase some of the unique breads that I grew up eating. From top to bottom: bolo (pineapple) bun turtle, baozi octopus, xiao long bao jellyfish, puff pastry bun stingray (my personal fave hehe) cream bun orca, cocktail bun fish, hua juan (scallion bun) hermit crab, taro bun cuttlefish, walnut bread sea urchin, mantou (steamed bun) sea bunny, and hot dog bun eel 😋

(Fittingly, I finished this piece in May which is AAPI Month ♡)

[mariacallous]

As a child growing up in Sydney, Australia, I would often hear my parents wistfully reminisce about eating qei’mar (pronounced khey-mar) for breakfast everyday. Qei’mar, an Iraqi clotted cream made from the milk of water buffaloes, acquired an almost mythic quality in my young imagination. 

The cream is made by slowly boiling raw milk over low heat, then cooling overnight, which results in a thick layer of cream. Water buffalo milk has a very high percentage of fat (about 40-60%) which makes it ideal for this recipe.

Kaymak, a word with Central Asian Turkic origins, meaning “melt,” is a similar type of clotted cream. It is popular in Turkey, Greece, the Balkans, Romania and central Asian countries like Kazakhstan, Azerbaijan and Georgia. In Iran, this cream is called sarshir, which means “top of the milk.” 

Water buffalo originated in West India and were domesticated about 6,000 years ago. They were traded from the Indus Valley civilization to Mesopotamia in 2500 BCE. Archeological records even show the the sacrifice of water buffaloes on the seal of the scribes of an Akkadian King. The marshes that dominate the south of Iraq are particularly suitable for the raising of water buffalo. While Saddam Hussein, in his attempts to root out the “March people,” tried to destroy the marsh ecosystem, the marshes of southern Iraq are now a UNESCO World Heritage Site and the water buffalo continue to thrive there. 

For Iraqi Jews, Shavuot is synonymous with qei’mar and kahi, a flaky layered crepe. When we were younger, my mother would make us kahi from scratch, but it’s an involved process of kneading a dough made with vinegar, allowing it to rest, rolling it out and layering it, then frying it with lots of butter. 

This year for Shavuot, I decided that rather than struggling with the kahi dough I would bake little squares of puff pastry. But what could possibly come close to the thick, rich creamy qei’mar?

Rachel and I hit on a wonderful solution: We strained equal parts sour cream and ricotta cheese. The results were a mouthwatering smooth, thick, rich cream. 

We highly recommend you try this recipe for crispy kahi, clotted cream and silan (date syrup). A typical, traditional Iraqi breakfast food, for Jews and non-Jews alike, it makes a perfectly simple, yet elegant dessert. 

As I enjoy it, I’ll be nostalgic for my childhood home on the Sydney harbor and the happy memories with my parents; but, as always, I will cherish the sweet, new memories.

[tarotwithart]

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𖠑ᩚ | 𝐀𝐛𝐨𝐮𝐭 𝐦𝐞!

Artemis. 20. Sagittarian. Asian. Psychic. Intuitive. INFJ-T. Chef. Cream Puffs. Online games marathon. Motorcycle racing. Black, white and soft pink colors.

𖠑ᩚ | 𝐒𝐎𝐂𝐈𝐀𝐋'𝐬

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[thelunadiviner]

i was tagged by @renegadeem DAYS ago (sowwy for how late this is!) so... it is time!

"9 people you want to get to know better"

3 ships:

valenwind--i mean... come on LOL this one has been with me since i was 11 or 12 (over a decade now!). extremely foundational and, even when i wasn't actively into FF7, has been on my mind ever since i played the game years ago. something something red and blue gays, something something dark hair and blonde hair, something something short and tall. they just fulfill so many good "tropes" and also god i just like these characters SO much its unbelievable. i cannot wait for (what i hope is) the sheer amount of screenshots and screen records of the third part of FF7:R when they are PLAYABLE. the party banter... oh lord...

VKaz--ok... so i am actually a massive Metal Gear Solid fan. i got into it around-ish the same time as i got into FF7 and wow did it change my brain chemistry. there are a few MGS ships that are bone deep in me, but VKaz does something else to me. its blinding. its visceral. its like... wow. it doesn't help that Kaz is probably my favorite character in the game and Venom is sooooo. yeah. cute... idk! but i could probably talk about these guys for literally hours. and it would be incomprehensible. ik this is my squeenix blog but if anyone ever wants to talk MGS with me...

tie (sorry LOL) between akusai and stakhemy--those are so so so different but whatever LOL. akusai is also ages old, one of my first ships. i actually used to be much more into xemsai but akusai has taken the reins. KH is also a decade+ interest of mine (my late childhood/early teen trifecta was KH, FF7, and MGS) so i have so much to say... also i think i am in love with Saix lowkey. now, stakhemy is a new one and much more niche (any Pathologic fans?). i made one of the best character/ship spotify playlists ever for those guys. whenever i think of Rubin i become a little ill. i just find them so fascinating (Patho is super interesting on its own anyways).

first ship: whoooo boy. probably Link/Sheik? LoZ was like. my first ever THING i got into. i used to play pretend in my yard wearing a green tunic and a green santa hat i cut the puff off of to live out my Twilight Princess Link dreams. if not Link/Sheik, then probably xemsai.

last song: Respite On The Spitalfields by Ghost (on a massive Ghost kick because of a friend, its all ive been listening to... my favorite by them is Twenties and/or I Believe)

last TV show: i just watched the 5th episode of Interview with the Vampire this morning with a bestie, but the last show i finished was True Detective season 1 (for the 2nd time... i'm obsessed.. i have a sideblog...)

currently reading: i have been trying to finish Between Two Fires by Christopher Buehlman for over a year atp but 1. i am a slow ass reader, 2. i started it over already, 3. something sad happened so i got discouraged, 4. im so busy and am trying to learn to get better about reading (ADHD moment)

currently eating: nothing atm but i did have a creme brulee cream puff from one of my fav bakeries (shouldn't have spent the money but my name change court hearing was a success so i celebrated <3)

currently craving: im always craving something i love food LOL honestly the first thing that came into my head was a smoothie... but i also love all Asian cuisine and there's this amazing place nearby that has a bomb Pad See-Ew

thank you sm for tagging me!! i cannot think of anyone really to tag atm so i'll probably come back and do that later when i'm less busy.

[morethansalad]

Vegan Tauhu Bergedil (Malay Stuffed Tofu Puffs)

[lifeblogstory]

Chocolate Cream Puff🍫

Want something sweet to relieve myself. Went for a chocolate cream puff with vanilla toppings🍫. From Osaka, Japan🇯🇵. Fresh and natural cream puffs🥰. Oishii for this pastry. From “Beard Papa’s”🍞

[pixlpxie]

mommy ur so pretty!!! Makes me wanna kiss u even more!!!! What are ur makeup/skincare tips??? I gotta know

Also can I be 🌸 anon?

Luv u 💗🌸

Mommy would love your kisses so much you can kiss me as much as you want 🤭 and of course you can be my anon welcome baby💓

Trust me my skin isnt this flawless the filters kinda smooth it out 😔 but for my skincare i double cleanse every day even if I don't wear makeup because I wear sunscreen everyday. And then for the rest I try to see what my skin needs that night. I have dry sensitive skin (but it's prone to clogging 😔) so i love using toners. Usually, I layer two, and then I use serums based on the routine I'm following that day. Then I use a good moisturising cream. As for ingredients my skin loves niacinamide and salyslic acid (toners). On the days I'm using a chemical exfoliant I keep everything so basic, just double cleanse, use acid toner and moisturise. I also love masks a lot. Sheet masks every 2 days is truly life changing, just make sure the masks are suitable for daily use. I guess that's all I can say for skin care. I'm also still learning a lot as well😣

For makeup, I can talk about it for houuurs so I have to know what you really want to know so that I can be more specific. I personally like alternative make up styles and douyin makeup. I noticed (for my skin) skin prep doesn't really work, it makes my makeup look so patchy. So I just use a good sunscreen as a base and keep applying my makeup. I've tried quite a few sunscreens but imo the best one esp for makeup is the Isntree Sun Gel. It's so lightweight my skin eats it so well and my makeup never looks patchy or oily. I dont like foundations they feel heavy on my skin so I either use tints or just a concealer :( If you don't have a color corrector for your eyes just use a reddish lipstick i used to do it like that and it works. If you like to put on eyeliner make sure you put a puff on the back of your hand (or fingers, whichever part of your hand touches your face) to prevent any lifting or patching. Make sure you spray some kind of a setting spray between layers to smooth out and blend in the products, I use the ones from Mac. For shimmers and glitters I suggest you use asian brands. These are all I can come up with now like I said makeup is endless for me I could go on for hours so ask me more I'll tell you more <3

[rabbitcruiser]

National Cream Puff Day

It’s certainly not hard to find someone who absolutely loves the light, airy (and succulent, to boot!) cream-filled treats known as Cream Puffs. Where did this delightful treat begin? When did it come into creation? Now it’s time to find out what National Cream Puff Day is all about!

History of National Cream Puff Day

Cream puffs are quite unusual pastries and are made very differently than most other recipes in their category. They originated in the 1540’s when Catherine de Medici’s pastry chef created the baked puffed shells for Catherine’s husband, Henry II of France. Although both the pastry and its name profiterole initially came from France, profiteroles are now considered to be one of the main national dishes in Gibraltar.

The word profiterole (also spelled prophitrole, profitrolle, or profiterolle) has existed in the English language since 1604, borrowed from the French. The original meaning in both English and French is unclear, but later it came to mean a kind of roll “baked under the ashes.” A 17th century French recipe for a Potage de profiteolles or profiterolles describes a soup of dried small breads, simmered in almond broth and garnished with coxcombs, truffles, and various other items.

The current cream puff does not date quite as far back and is only clearly referred to in the 19th century. But it wasn’t long until the dessert made a splash in the New World. In fact, the “cream puff” has appeared on restaurant menus in the United States since 1851.

How to Celebrate National Cream Puff Day

Celebrating National Cream Puff Day certainly wouldn’t be right without making or eating the dessert in question. Here are some other ideas for getting involved with the day:

Enjoy Cream Puffs at a Restaurant

Didn’t know that cream puffs are making a comeback in recent years? Well they are! And what could be bad about that? Try out some of these bakeries for the best cream puffs in the world:

Beard Papa’s Although it might be a surprise, the origins of this world-famous cream puff chain hail from Japan. Starting out as a small bakery with to-die-for cream puffs, the chain grew to 400 stores in at least 15 countries all over the world (including more than 25 throughout the USA).

Keki For the best cream puffs in New York City, try none other than Keki. These cream puffs, with an Asian flare, are considered by some to be the softest in the city or “cloud pillows of cream”.

The Tapestry Go to the heart of where it all began and visit Paris. While there, head over to this delightful bakery where the cream puffs are infused with flowers-of-the-field essential oils.

Maitre Choux Hop over the channel from France for a little taste of some of the best cream puffs in London. With four London branches, these bakeries serve up some of the most unique flavors of cream puffs available.

Learn Fun Facts About Cream Puffs

Since cream puffs can fall a bit on the obscure end of the knowledge spectrum, friends and family members will be impressed when one of these interesting bits of trivia is pulled out in honor and celebration of National Cream Puff Day!

The largest cream puff ever made weighed in at over 125 pounds. It was made in Wisconsin at the state fair in 2011 by baker David Schmidt and his team. This mammoth cream puff measured 38 inches wide by 7 ½ inches tall.

Thinking of leaving those cream puffs in the oven? Think again! Since all of their puffiness is made from hot air, it’s necessary to get them out of the oven and get them cooled right away before they deflate and become like a flattened balloon.

While cream puffs might look complicated (and they can be a bit fussy), the recipe is actually only made of 4 ingredients: butter, flour, eggs and water.

Another name for the type of dough used in making cream puffs is “choux”. The dough relies on its high content of water to create steam that causes it to puff up.

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[angelically-crying]

I, a person with visceral food aversion, have made a list to indulge myself and if my future family members— or just philosophers in case I don’t care to have a family in the future or I leave my current one for dead— see this, they’ll understand that if they have a neurodivergent child, either I or my two very adhd-having siblings have aided them with said disorder.

cereal. Get the fuck out. I held my breath from ages 4-now whenever passing the aisle. One time my mom made me eat it, I cried as the squishy cardboard sat in my mouth for 30 minutes because I couldn’t handle the cocoa puffs. (Cue my mom later saying 10 or so years later “I never liked cereal, I hated how it tasted.”… she knew I hated it too omfg)

condiments. Listen; I like things like ranch, soy sauce, certain condiments for things like sushi and Asian cuisine, but ketchup and mustard are ways you can make me run away from you. I can smell it from a damn three rooms away radius. I still won’t eat meat loaf.

goldfish . Uhm… those crackers were never good to me, also every time I imagine them, I can smell them right next to me and I just gag. Ugh…

Yogurt. Soft served froyo is delicious, but like the liquid yogurt that looks like sour cream lowkey makes me gag. Also most flavors aren’t good, maybe that’s just a preference thing.

and so forth, goodbye, randos who sees this post.