I have creamwell lying in my cupboard since early this year. Before it gone bad, I decided to use it to make buttercream. The recipe is simple: just creamwell and icing sugar. No butter and it tastes nicer. The plan was make it as filling for the choux pastry.
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| Creamwell/buttercream |
This was my 2nd attempt in making the pastry which can be turned into profiteroles, cream puffs or eclairs. The mixture though became runny like thick batter whereas it supposed to be like a soft dough. Probably because i beat it too long.Thus the pastry rose high out of the oven but plummeted once cold. Tried to make a swan out if the pastry. For a first try, it was not bad. You just need to make an oval shape for the body and and S for the neck. Love doing it but the kids don't like the filling and don't like the pastry on it's own either.
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| You should do the body & neck separately! |
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| Plummeted already.... |
Verdict: Choux pastry is not a big hit although it can impress guests/others. If I want to impress, i definitely need more practice.
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