I’m late this week,incredibly sorry!
This is (as we can see) a recipe for cream puffs. It’s actually a recipe my brother gave me.
This is a recipe strictly for the puff and not the filling. I used whipped cream with a dash of vanilla as the filling, but cream puffs are generally filled with pastry cream. Of course,you can fill the puffs with sweet and savory fillings,it depends on a) what you’re in the mood for b) what you need to serve.
So, have you ever wondered what you should serve at as an appetizer or maybe as a simple dessert to guests? Well look no further ladies and gentlemen!
Today, I’m introducing the phyllo cup. It is easy to make and makes your life easy as well.
You should be able to find phyllo dough at your local supermarket in the freezers.
Essentially, this is sort of a continuation of last week’s ladyfingers (Ladyfingers).
So it turns out that Tiramisu wasn’t the hardest recipe that I had ever dealt with. It was tons of fun making it actually. During the numerous testing days that my taste-testers had to endure, it turns out that it remained way too sweet. So my recipe cuts down on the amount of sugar that is used in the recipe.
Okay, odd question time. Is ladyfingers spelt “ladyfingers” or “lady fingers”? I’m always confused by that.
So in case you can’t tell, this week’s entry is ladyfingers. This is actually a surprisingly easy recipe. My friend actually asked me today if they were hard to make and I told her it was one of the easiest recipes I had ever worked with.
So here’s the deal:they are both called cheesecake, so what is the difference between Japanese cheesecake and the usual cheesecake we know and enjoy?
For one, Japanese cheesecake easily has at least half the amount of cream cheese that is found in our regular cheesecake. This makes the cake much lighter and less guilty for mass consumption. The recipe includes flour, which really makes it more cake than cheese, so it is possible to pick it up with your hands without worrying about the gooey feeling cheesecake has.