- Joined
- 10 Dec 11
- Moves
- 143494
Profiteroles, eclairs, puff cakes - once man could find them in tons of pastry shops, but they began to disappear one after another, like old book stores, and now one cam only find betting and lottery shops there, or strip clubs.
And such poor offer of choux pastry.
Once - several kind of glazings, caramelized sugar, icing sugar, milk chocolate coating, fondue in 2 colours and tastes (lemon and chocolate), and fillings og pastry creme,Bavarian creme, whipped cream, choco whipped cream, and - my favourite, old fashioned Parisian - mixture of 2 thirds of whipped cream and 1 third of creme fraiche. Usually dusted with icing sugar.
To-day it's all vanished. Disappeared.
If there is eclairs a all, they are filled with boring pastry cream, glazed with fondue and pastry is soggy as overcooked broccoli.
Originally posted by @vanderveldeCome to Germany, I think we have them quite often in bakeries (real ones not the fast things at train stations). It's called Brandteiggebäck
Profiteroles, eclairs, puff cakes - once man could find them in tons of pastry shops, but they began to disappear one after another, like old book stores, and now one cam only find betting and lottery shops there, or strip clubs.
And such poor offer of choux pastry.
Once - several kind of glazings, caramelized sugar, icing sugar, milk chocolate coa ...[text shortened]... filled with boring pastry cream, glazed with fondue and pastry is soggy as overcooked broccoli.
- Joined
- 06 Nov 15
- Moves
- 41301
Originally posted by @vanderveldeTiramisu isn't as fashionable. But it's widely available here in Orlando...and it always "picks me up".
Profiteroles, eclairs, puff cakes - once man could find them in tons of pastry shops, but they began to disappear one after another, like old book stores, and now one cam only find betting and lottery shops there, or strip clubs.
And such poor offer of choux pastry.
Once - several kind of glazings, caramelized sugar, icing sugar, milk chocolate coa ...[text shortened]... filled with boring pastry cream, glazed with fondue and pastry is soggy as overcooked broccoli.
My wife is a Disney Pastry Chef and highly recommends her own "Cake-Pops"!
- Joined
- 18 Jan 07
- Moves
- 12477
Originally posted by @ponderablePot, meet kettle; kettle, this is pot.
trying to get back to the top of the thread killing?
Originally posted by @shallow-blueIndeed.
Pot, meet kettle; kettle, this is pot.
On the other hand you can point me to a thread which I just "bumped". I normally try to contribute something 😉
Plus I also dig up threads where I have been the last contributor before ...