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Wednesday, 20 August 2008



OK, maybe you can't do it through the computer, but might I suggest sending them through the U.S. mail?

Specifically to me.

Boots in the Oven

Sure, you can suggest it. I don't know how well it would actually work, though. :-)


Boots - You's a funny one: "So violent. So delicious." Be honest, better than Beard Papa's?

Boots in the Oven

Ooh, haven't tried Beard Papa's - but I've heard great things! We'll have to give them a try.

And thanks!


I was *just* talking about on my site about my cream puff phase. :) (have been surfing around for local foodies) There's a decent cream puff recipe in the BH&G cookbook, for what it's worth.

I use instant pudding made with heavy cream instead of milk for the filling. whipping the cream in with the pudding mix makes it stiff and super rich. It's a big hit. :)


Ooooh, those look fantastic! Craving creanm puffs now...

Boots in the Oven

Sounds great, strayfarce! The BH&G cookbook is one we don't have... I keep meaning to buy it. And the Mr. wasn't entirely pleased with his filling - yours sounds like a good idea.

Thanks, Jeanne!


some filling recipies call for pudding. Others call for pudding mix made with whipping cream and still others call for pudding made per directions on the box then lightened by folding in whipped cream before serving

For a fancy presentation make the puffs as normal but also (using a small pastry bag or a baggie with the corner snipped off) pipe several thin S-shaped snakes and bake.

When ready to fill just lop off the top third of each puff fill with cream filling , then cut the lopped off portion in half then reinsert vertically live a swans wings. Then use the s-shaped snakes as the neck. Sprinkle powdered sugar over the top and serve. Easy and beautiful


Your article was a real pleasure to read! And all those delicious dishes... :) If I had them in my favorite cookery book, I'd certainly make a gorgeous dessert today! I will make use of your recipe, if possible ;)

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