To me, baking is the new black. Does this make sense to say? I have no idea but it does not change the fact that I am really into baking at the moment… so this evening, after dinner, I prepared some cream puffs (without cream). This type of pastries is an evergreen in France and every bakery will have a stock of them decorated with coarse sugar.
The recipe is very simple and the without-cream puffs are really quickly made. What I love most about them is that they are not too sweet and that they have this nice taste of egg. Yummy!!!
Bring 125 g butter, 125 g milk, 125 g water, 2 pinches of salt, 2 tablespoons of sugar in a pot to the boil. Reduce the heat to the minimum and dump in 125 g flour. Stir quickly with a wooden spoon until the mixture becomes smooth and the dough forms a ball. Let the dough cool for 5 minutes, then add 4 eggs, one after another, not at once, and stir with the wooden spoon. The dough will be shiny and fall from the spoon in thick lines. Use a piping bag to pipe out small mounds of dough, about 3-4 cm in diameter. Decorate with colourful sugar pearls or coarse sugar. Put in the preheated oven (175°) for 25 minutes. Half open the oven and let cool down slowly for about 5 minutes before removing from the oven. Enjoy!
There were also some cupcakes this week… I have just bought a new book with cupcake recipes and I am planning to make some date cupcakes soon.