#cream puffs

[kyaraben-time]

Source: rosekitty_cl on Instagram

[artist-ellen]

Fooduary Day 17: Cream Puffs

Cream puffs or profiteroles, are small French pastries with a variety of possible fillings. While bread with fillings have been around in France since the 17th century, they weren’t officially choux pastry until 1870 and weren’t described as being filled with cream and glazed until 1887. Looking at both eras I found 1887 had better ruffle-shapes for my purposes.

I am the artist! Do not post without permission & credit! Thank you! Come visit me over on: instagram, tiktok or check out my coloring book available now \ („• ֊ •„) /

https://linktr.ee/ellen.artistic

[sweetoothgirl]

Key Lime Cream Puffs

[morethansalad]

Pineapple Coconut Cream Puff (Vegan & Gluten-Free)

[indycarnocontext]

[sygokchu]

he loves his creampuffs

FIRST TUMBLR POST IDK HOW TO USE THIS APP

[dotdot-png]

Art Tutorial/Process (ft. Mash Burndead from "Mashle")

hii im sharing my finished "mash burndead" artwork + art tutorial/process on how I draw and paint with my artstyle.

(pls excuse my poor explanations i suck at it but i hope you still find this helpful)

Drawing Software: Paint Tool Sai

For painting references: I studied Popcorncheek, Natsume-san, bluesssatan, Leyendecker, and Julian Totino Tedesco and was able to develop my own artstyle.

Most of my drawings are centered around anime/manga, superheroes (marvel and dc), and original art so that's how I came up with my artstyle

[kawaii-foodie]

nico__pati

[chasingrainbowsforever]

Blueberry Whipped Earl Grey Chocolate Ganache Cream Puffs

[dreamyangel-stims]

cat stimboard with coffee, cream puffs and paint

🤍 🤎 🤍 | 🐱 🍰 🐱 | 🤍 🤎 🤍

[matchaandmayhem]

The great detective comes to tea.

OP Sherlock dress by Haenuli.

[morethansalad]

Vegan Noon Khamei (Persian Cream Puffs)

[emmys-baking-adventures]

This was my first time attempting cream puffs, and they were pretty intimidating! But they taste absolutely divine, and I will absolutely be making these again (with a couple small tweaks). Recipe below!

Pâte à choux (dough):

- 1 cup water

- 8 tablespoons (1 stick) butter

- ⅜ teaspoon salt

- 1 ¼ cups all-purpose flour

- 4 large eggs, room temperature

Whipped cream filling:

- 2 cups heavy whipping cream

- ½ cup powdered sugar, or to taste

- 1 teaspoon vanilla extract

1. Preheat the oven to 425°F and line two baking sheets with parchment paper.

2. Combine the water, butter, and salt in a saucepan and bring to a boil. Remove from heat and add the flour all at once, stirring to combine.

3. Return the saucepan to the burner over medium heat, stirring constantly until the mixture smoothes out and forms a ball that follows the spoon around the pan. This should take a minute or less.

4. Remove from heat and let cool for 5-10 minutes. It will still be hot but you should be able to hold your finger against it for several seconds. Transfer to a mixer and beat the eggs in one at a time on medium speed. Beat for at least an extra 2 minutes after adding the last egg.

5. Using a muffin or cookie scoop, drop the dough in 3-4 tablespoon mounds, spaced at least 2.5 inches apart to allow for expansion.

6. Bake for 15 minutes. Then lower the temperature to 350°F and bake until the sides are set, about another 25 minutes. Do not open the oven door while baking!

7. Remove the pastries from the oven. Make a small slit in the top of each, then return them to the oven for 5 more minutes. Then remove them again and place them on a rack to cool. When cool enough to handle, split them in half so you have a top and bottom piece.

8. To make the filling: Pour the cream into a mixing bowl, and begin to whip it on high speed with a whisk attachment. Sprinkle in the sugar gradually as the cream whips. Whip until stiff, but be careful not to over-whip.

9. Spoon the filling into the bottom half of the pastry shells, then replace the tops. Dust with extra powdered sugar if desired. Store leftovers in the refrigerator.

[dystini]