Comments on: Pink puffery? Read on… http://blog.kingarthurflour.com/2008/10/01/pink-puffery-read-on/ Hot Stuff from King Arthur's Hearth Sat, 07 Nov 2009 23:49:42 +0000 http://wordpress.org/?v=2.3.1 By: Sandra R http://blog.kingarthurflour.com/2008/10/01/pink-puffery-read-on/#comment-20072 Sandra R Wed, 09 Sep 2009 16:58:02 +0000 http://blog.kingarthurflour.com/2008/10/01/pink-puffery-read-on/#comment-20072 Hi! I was surfing and found your blog post... nice! I love your blog. :) Cheers! Sandra. R. <strong>Welcome to King Arthur Flour! We know you'll be inspired and educated by the blog and other info on our website...check the education section, especially the on-line classes and baking tips and primers. Happy Baking! Irene @ KAF</strong> Hi! I was surfing and found your blog post… nice! I love your blog. :) Cheers! Sandra. R.

Welcome to King Arthur Flour! We know you’ll be inspired and educated by the blog and other info on our website…check the education section, especially the on-line classes and baking tips and primers. Happy Baking! Irene @ KAF

]]> By: Judith A. Dahn http://blog.kingarthurflour.com/2008/10/01/pink-puffery-read-on/#comment-12228 Judith A. Dahn Mon, 23 Mar 2009 19:00:05 +0000 http://blog.kingarthurflour.com/2008/10/01/pink-puffery-read-on/#comment-12228 I just discovered this Blog. I too am a breast cancer victor. It was March 19,1976,my daughter was 10 years old and my son had just turned 6years old. in re. the puffs I love them filled with homemade Lemon Curd. In fact Lemon Curd on/in anything is great-especially a large spoon!!! I have been known to eat it out of its jar. (guilty look) <strong>Hope you're doing well now, Judith- LOVE the lemon curd puff idea! PJH</strong> I just discovered this Blog. I too am a breast cancer victor. It was March 19,1976,my daughter was 10 years old and my son had just turned 6years old. in re. the puffs I love them filled with homemade Lemon Curd. In fact Lemon Curd on/in anything is great-especially a large spoon!!! I have been known to eat it out of its jar. (guilty look)

Hope you’re doing well now, Judith- LOVE the lemon curd puff idea! PJH

]]> By: erik http://blog.kingarthurflour.com/2008/10/01/pink-puffery-read-on/#comment-6716 erik Sat, 29 Nov 2008 18:41:18 +0000 http://blog.kingarthurflour.com/2008/10/01/pink-puffery-read-on/#comment-6716 OMG I LOVE CREAM PUFFS!!!!!! if you ad a pinch of salt before finish the panade, they could rise more, and it's not a very good Idea to frees the sheels... but rgabks for the idea of filling it with pudding, save so much time, I always fill them with home made pastry cream, but takes me hours becsue it has to folded with wipped cream(home made) and put in the fridge for hours. THANKS =) OMG I LOVE CREAM PUFFS!!!!!!
if you ad a pinch of salt before finish the panade, they could rise more, and it’s not a very good Idea to frees the sheels…
but rgabks for the idea of filling it with pudding, save so much time, I always fill them with home made pastry cream, but takes me hours becsue it has to folded with wipped cream(home made) and put in the fridge for hours.
THANKS
=)

]]> By: Mohana http://blog.kingarthurflour.com/2008/10/01/pink-puffery-read-on/#comment-4612 Mohana Fri, 10 Oct 2008 02:49:59 +0000 http://blog.kingarthurflour.com/2008/10/01/pink-puffery-read-on/#comment-4612 Hi! I couldn't help myself to make this recipe last Thursday. I didn't have the ingredients for the filling right on hand so I used cream cheese. They turned out really yummy, but somehow they didn't look as pretty as yours, like they stayed the same shape and height. But you know... powder sugar covers multitude of sins! <strong>Hmmm... Not sure what happened. Oven not hot enough? Batter not beaten enough? Didn't use large eggs? But you're right about the multitude of sins... PJH</strong> Hi!

I couldn’t help myself to make this recipe last Thursday. I didn’t have the ingredients for the filling right on hand so I used cream cheese. They turned out really yummy, but somehow they didn’t look as pretty as yours, like they stayed the same shape and height. But you know… powder sugar covers multitude of sins!

Hmmm… Not sure what happened. Oven not hot enough? Batter not beaten enough? Didn’t use large eggs? But you’re right about the multitude of sins… PJH

]]> By: Margy http://blog.kingarthurflour.com/2008/10/01/pink-puffery-read-on/#comment-4588 Margy Thu, 09 Oct 2008 18:28:17 +0000 http://blog.kingarthurflour.com/2008/10/01/pink-puffery-read-on/#comment-4588 I came across the silicone/acrylic mixer blade for KitchenAid in a local gourmet store and picked it up. Used it to make a green tomato spice cake and it worked great; no build-up of unmixed flour at the bottom of the bowl, and the sides scraped pretty clean. Admittedly, have only used it once, but I was pretty impressed. Just don't turn it on in a dry bowl--it screeches like a banshee! :o I came across the silicone/acrylic mixer blade for KitchenAid in a local gourmet store and picked it up. Used it to make a green tomato spice cake and it worked great; no build-up of unmixed flour at the bottom of the bowl, and the sides scraped pretty clean. Admittedly, have only used it once, but I was pretty impressed. Just don’t turn it on in a dry bowl–it screeches like a banshee! :o

]]> By: Cindy http://blog.kingarthurflour.com/2008/10/01/pink-puffery-read-on/#comment-4530 Cindy Wed, 08 Oct 2008 03:15:19 +0000 http://blog.kingarthurflour.com/2008/10/01/pink-puffery-read-on/#comment-4530 I, too, am a breast cancer survivor of 8 years (though I prefer the term "victor"), and appreciate all the donations by King Arthur and so many other fine companies. Thank you! A few questions about the mixer blade in your photos. Is this one of the new bowl-scraper models that fit KitchenAid mixers? If so, which one is it, which mixer does it fit, how do you like it, do you stock it, and if so, what is the item number? Profiteroles, cream puffs and gougeres are my favs--thanks for the great descriptions and step by step photos in this pate-a-choux tutorial. <strong>I actually prefer the term "conqueror" - survivor sounds like you clung to a life raft and washed up on shore. As we know, there's a bit more to BC treatment than that... :) Yes, it's one of those new silicone/acrylic mixer blades. I like it - feels friendlier than that kind of icky unfinished aluminum most blades are made of. And it does scrape the sides of the bowl - not clean, but pretty well. It fits my old KitchenAid Professional. We'll be carrying a range of these for different mixers shortly; probably within the month. No item numbers yet. Stay tuned... PJH</strong> I, too, am a breast cancer survivor of 8 years (though I prefer the term “victor”), and appreciate all the donations by King Arthur and so many other fine companies. Thank you!

A few questions about the mixer blade in your photos. Is this one of the new bowl-scraper models that fit KitchenAid mixers? If so, which one is it, which mixer does it fit, how do you like it, do you stock it, and if so, what is the item number?

Profiteroles, cream puffs and gougeres are my favs–thanks for the great descriptions and step by step photos in this pate-a-choux tutorial.

I actually prefer the term “conqueror” - survivor sounds like you clung to a life raft and washed up on shore. As we know, there’s a bit more to BC treatment than that… :) Yes, it’s one of those new silicone/acrylic mixer blades. I like it - feels friendlier than that kind of icky unfinished aluminum most blades are made of. And it does scrape the sides of the bowl - not clean, but pretty well. It fits my old KitchenAid Professional. We’ll be carrying a range of these for different mixers shortly; probably within the month. No item numbers yet. Stay tuned… PJH

]]> By: jana http://blog.kingarthurflour.com/2008/10/01/pink-puffery-read-on/#comment-4522 jana Tue, 07 Oct 2008 23:29:50 +0000 http://blog.kingarthurflour.com/2008/10/01/pink-puffery-read-on/#comment-4522 i made these the other day when i was craving something light and sweet. but i did'nt have any trouble with coloring the powdered sugar pink. what i did was, take sugar replacement and put it in my prosseser to make it powdered and used some dry powdered coloring i had on my shelf and it turned out great. am diabetic so have to be careful of the sugar and carbs. i made these the other day when i was craving something light and sweet. but i did’nt have any trouble with coloring the powdered sugar pink. what i did was, take sugar replacement and put it in my prosseser to make it powdered and used some dry powdered coloring i had on my shelf and it turned out great. am diabetic so have to be careful of the sugar and carbs.

]]> By: Teresa Fung http://blog.kingarthurflour.com/2008/10/01/pink-puffery-read-on/#comment-4440 Teresa Fung Mon, 06 Oct 2008 23:17:34 +0000 http://blog.kingarthurflour.com/2008/10/01/pink-puffery-read-on/#comment-4440 I also love cream puffs and the savory kind (gorgeres). It so cool for so many to 'discover' how easy these are, especially when you can beat in the eggs with a mixer!!! A fun and casual way to serve these is to serve them unfilled and offer a can of whipped cream for everyone to fill their own. You can always sprinkle whatever color sugar you want on them. Mmmm, I think its time to make some cream puffs. <strong>What a great party you must throw! When is the next one??? :) My daughter had a chocolate fountain for her 13th B-day party and insisted on cream puffs for dipping. Totally decadent! MaryJane @ The Baker's Hotline</strong> I also love cream puffs and the savory kind (gorgeres). It so cool for so many to ‘discover’ how easy these are, especially when you can beat in the eggs with a mixer!!!

A fun and casual way to serve these is to serve them unfilled and offer a can of whipped cream for everyone to fill their own. You can always sprinkle whatever color sugar you want on them.

Mmmm, I think its time to make some cream puffs.

What a great party you must throw! When is the next one??? :) My daughter had a chocolate fountain for her 13th B-day party and insisted on cream puffs for dipping. Totally decadent!
MaryJane @ The Baker’s Hotline

]]> By: Natty http://blog.kingarthurflour.com/2008/10/01/pink-puffery-read-on/#comment-4394 Natty Sun, 05 Oct 2008 17:02:37 +0000 http://blog.kingarthurflour.com/2008/10/01/pink-puffery-read-on/#comment-4394 I am a puff addict! I love them sweet and I love them savory. Cheese puffs are some of the most delicious things to have ever come out of my oven. I am curious what baking techniques you've goofed around with? I'm done the 20 minutes at 400 degrees and have found they're not dry enough for my taste (and I am too lazy to cut "steam holes") so I put them in for 20 minutes at 400, then turn it down to 350 and put a spoon in the oven door to vent for 20 minutes, then turn the oven off and close the oven door for about 30 minutes. <strong>Natty, I'm cheap - don't like to have the oven on any longer than I need to, thus the steam vents. This works well for me. PJH</strong> I am a puff addict! I love them sweet and I love them savory. Cheese puffs are some of the most delicious things to have ever come out of my oven.

I am curious what baking techniques you’ve goofed around with? I’m done the 20 minutes at 400 degrees and have found they’re not dry enough for my taste (and I am too lazy to cut “steam holes”) so I put them in for 20 minutes at 400, then turn it down to 350 and put a spoon in the oven door to vent for 20 minutes, then turn the oven off and close the oven door for about 30 minutes.

Natty, I’m cheap - don’t like to have the oven on any longer than I need to, thus the steam vents. This works well for me. PJH

]]> By: Penny http://blog.kingarthurflour.com/2008/10/01/pink-puffery-read-on/#comment-4260 Penny Thu, 02 Oct 2008 19:17:27 +0000 http://blog.kingarthurflour.com/2008/10/01/pink-puffery-read-on/#comment-4260 These look so good! I used to make creme puffs all the time when I was a kid and (so much so that one of my aunts would have me make them for her because she *said* she just couldn't do it like I could.) Just recently I was talking to my mom about making them! Thanks for the reminder to do it! These look so good! I used to make creme puffs all the time when I was a kid and (so much so that one of my aunts would have me make them for her because she *said* she just couldn’t do it like I could.) Just recently I was talking to my mom about making them! Thanks for the reminder to do it!

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