Buttercream Profiteroles

Oooooo! Variety...So, I made a decision to go a little "bigger" than usual with the Profiterole standards. I piped them about about, 1 1/2 x round. Almost like a mini - cupcake size. Ehhh, I wouldn't suggest it. I was just playing around and experiementing! But they sure did look delish. I forgot how much Choux dough expands in the oven :). I made a nutella buttercream (which is AMAZING!)..just added 1/2 cup nutella to an Italian Style buttercream (my favo.) and Presto! also, chocolate and vanilla..then filled those hollow flakey puffs up! Chocolate Glaze was then used for dipping my creations in and duseted with some Confect. Sugar! Next time I will make a soft base Ice cream (thanks to Jen! who got me an Ice cream attachment for my Kitchen Aid Mixer!!)and insert that into a smaller size profiterol! mm mm, bite sized goodness is what its allll about! Save over - indulging for another day :)

Whoa..it has been a while!

Ok, move over Winter blue's!..The groundhog saw it's shadow, right??! (so that means an early Spring?) I so do not keep up with my hog status. Sorry! So I was browsing on 'My Pictures' in my documents. GEEZ! I didn't know how many folders were inside more folders?? I think I may have clicked some into them by accident while I was organizing last time I was blogging. I just wanted to upload some oldies but goodies (haha)..just because they were some cool shots!
CROQUEMBOUCHE

-Sigh-..My elegant yet "Art Deco" Croquembouche. What a blast this was to make! but also got my first 'sugar burn'..In order for the puff to stick together, you use Hot sugar. Starting at the base, and working your way upward and inwards! Much running back and forth to reheat the sugar! Pate a choux is the kind of dough these little "puff balls" (as I call them) are. Pastry Level 1 was run by a drill sargaent more so than a "Chef". So I was kind of rushed and couldn't coat my other puffs. But I got creative enough to split and make chocolate/coconut puffers. I remember an odd stare from our Sous Chef as I did that, testing the waters of the kitchen. The dough is simply consisted of Eggs, Butter, flour and water! Mmm mmm, makes me want to make homemade French crullers now! Oh wait, maybe even Churros? Which would you choose!? SO HARD! :)
VANILLA RASP. PETIT FOURS

Heeeere, we have some simple Lemon Rasp. Petit fours (the squares) These are very light and Zazzy. Approx. 1" x 1"..nice little sweet treat with some coffee in the afternoon, for sure :). The Chocolate covered Petit fours are a deep rich chocolate cake (circular cut)..topped with espresso buttercream (#4 tip) and quickly covered with a chocolate glaze! The decor. was with white and dark chocolate! YUM.

WHOLE WHEAT MUFFINS

WOW! flashback..This was even before I started Pastry school and way even before I ever thought I'd be living in Brooklyn! (2 years ago to the day!)..I love creating scenes for my finished product. These are a basic whole wheat muffin recipe (probably on the back of a Bisquick box)..I threw in some chocolate chippers, and BOOM! whole wheat goodness :). The ones below are also the same recipe just added some organic blueberries that I froze and then rolled in flour to prevent and 'purple' muffins a happenin'. Hey! at least I knew THAT before i enrolled!..he he. They are mini as well!

The one eyed mini-Blueberry muffin!