Cosmic treats from Musse Confectionary in Kiev, Ukraine: vanilla, pistachio, raspberry, salted caramel or chocolate-flavoured, presumably fresh cream-filled choux pastries covered with a swirling, star-speckled, deep space glaze.
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Everything. As It Happens.
If only I could choux like she can choux
something tells me you can choux with the best of them
nope
the stuff hates me
I can never get it right
oh sorry
I thought we were doing innuendo
well I was going to mention something about being very wet
and not being wet enough
Now you’re with me
we come together
chou guys !
Class
The filling has to be fresh cream, or it’s nothing!!
yep
I hate éclair with fresh cream plain like we can find ouside France. Sorry but in éclairs it’s flavored custard ! And it’s so yummy !!!!
You should give thick custard a go instead of cream, it really works…don’t knock til ya try.
I’m not a fan of cold custard
do you add sum’ting to it
Frilly. Creme pat.
You know it. Put on your GBBO hat. Creme pat is the way to go. Delicious and light, with a rich layered creaminess.
If you get it right, that is. We all know what happens when it goes wrong.
ah, is that what it’s called! I never made it myself but will try now I know what to look for.
Frilly: It’s my mammy who puts the custard in my eclair…teeheehee
C’mere does your Mammy make her own custard or does it come from the Birds tin Boji
Giz the recipe frillz
Please :)
btw
my creme pat is a prizewinner
I could bottle it and sell it
Me mammy is the only bird in the kitchen, she makes everything from scratch. I reckon creme pat is what she makes, now I looked it up. I’ll buy a bottle off ya and I could do a taste test on them…mmm
It’s that good you’d lick it off a scoury calf
What is it with Ukranians and artistic desserts? https://www.broadsheet.ie/2016/09/22/geonometry/
Eclairs should be filled with chocolate cream….yuuummmm. Ate loads in France recently.
For some weird reason Eastern Europeans don’t put cream in their pastries. its just wrong