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Lemon filled Pâte à choux!!


Lemon filled Pâte à choux!!

Hello Everybody!! Here is my tutorial on how to make a lemon filled pâte à choux! 
If you need to make some lemon curd, 
Here's how: 

Ingredients for choux pastry: 
1/4 cup butter (1/2 stick)
2/3 cup water
1/2 cup AP flour
2 eggs

1T of water

Other stuff: 
Piping bag (I use this one) and tip (This is a GREAT/CHEAP starter kit!)
pan and implement for stirring
2 pans lined with parchment paper or a silpat, I have this one
sharp knife

Preheat oven to 425degF
Melt butter and then add water.
Bring to a boil. 
Remove from heat and add in flour
Add eggs one at a time incorporating vigorously as to not to cook the eggs
Place mixture in piping bag
Pipe out the dough onto lined baking sheets
with wet finger get rid of the "kiss" on the top from the piping bag

Put in oven and turn down the temp down to 400degF
bake for about 25-30 minutes until golden brown

Remove from oven and poke a hole with knife in the side of the pastries to allow any steam to escape.
Cool completely before making filling. 

1 Cup heavy whipping cream
2 1/4 T of sugar
1/2 t  vanilla extract
c. 2 T lemon curd (if you haven't made mine, store bought is fine) ;) 

Place bowl and whisk attachment in the freezer for about 20 minutes. 
Add ingredients into the bowl and whip for about 4 minutes then add in curd. (this is totally optional. . . )
Put whipped cream into piping bag and find the slit in each pastry. 
Pipe in the whipped cream. 

Et Voila! Cream filled puffs WAY better than store bought! 

If you can't eat all at once ;), you can freeze these for a couple months. Just pull out about an hour before you're ready to eat! 


The Food Hussy's Peach Cobbler!


The Food Hussy's Peach Cobbler!

Hello Everybody! This is my tutorial on how to make @foodhussy 's number one recipe on It's her mom's Peach Cobbler! Here's the link:

Here's the recipe:
4 Cups of Peaches, Frozen or Fresh (peeled, pitted and sliced)

1/2 cup (1 stick) butter, softened
3/4 cup of sugar (I said 1 cup in the vid)
1/2 cup of milk

1 cup of flour
1/8 t of salt
1 t of baking POWDER

Topping/sugar glaze:
1/2 cup sugar (I spiced it up with 1/4 granulated and 1/4 dark brown)
1/4 cup of BOILING water


Other equipment:
Handheld or stand mixer
8X8X2 glass Pyrex baking dish
Vegetable peeler
Melon baller
Pot for boiling water
Heat resistant measuring cups

While butter is softening, Preheat oven to 375deg F and prep the fruit. If you're using frozen fruit, make sure it gets to thaw at this point. . .
Put c. 1/2 cup of water in a pot to boil. (if you want to make this happen in the microwave later, that's also possible :))
Mix Dry ingredients with a fork or whisk and set aside
Cream butter and sugar together
Add milk and mix.
Incorporate dry ingredients a little at a time
mix thoroughly until you have a smooth mixture.
Put fruit in your glass dish and cover with batter by smoothing with a spatula.
Sprinkle the cup of sugar over top and pour the boiling water all over the sugar mixture.
Bake for 45 minutes and cool completely before consumption (about 2 hours).
Store in fridge covered in aluminum foil for up to 5 days (it'll be eaten before then!)