CREAM PUFFS

We prepared a recipe for Cream Puffs from the Craig Claiborne, Classic French Cooking. Our final reflections on this project are as follows:

It was interesting to be baking with alcohol. We originally found the recipe too strong and had cut it down the amount, and it seems like it fits our classmates’ taste. As well, in Canada, heavy cream is called “whipping cream”, which we did not initially know.

In summary of our classmate’s comment cards, most thought that the alcohol in the cream was not too strong, because they felt that French cuisine and felt that it added flavour. Most people felt it was a great representation of French cuisine because it had similar flavours and like other French pastries. The use of alcohol and the difficulty of the recipe has also made it “French”.

All group members thoroughly enjoyed both the cream puff itself as well as the alcoholic cream filling. Shopping-wise it was not too hard; many of the ingredients may already be in your home. While preparing the recipe, we encountered difficulties due to its complexity. To conclude, when we served the food we found that it went decently well, despite over-buttering the tray.

Bon appétit!