Perfecto

[snousle]

The Larousse Gastronomique recipe worked just fine. The fluted pastry nozzle works much better than the plain one when it comes to loft and shape. Delicious with strawberry preserves and sweetened cream cheese:



Feeding creampuffs to rednecks is good for at least ten minutes of entertainment. They can neither admit to liking them, nor stop eating them. If only all forbidden pleasures could be packaged so attractively.

Comments

8 g, total 16 g

[ursine1.livejournal.com]

That sounds like me. Now when I bake things like popovers or muffins, I put the flanero (muffin/custard cup) on the scale and weigh each one so that they are more or less equal. I don't sweat it when there is a difference of 2 g.

Here recipes are based in g and ml. When I use US-based recipes I use some measuring cups bought in the US, since imperial cups are 25% larger. I found that some of the on-line sites that do unit conversion don't always agree.

Chuck

Re: 8 g, total 16 g

[snousle.livejournal.com]

I think pretty much all professional bakers go by weight, and I suspect most use metric. When you're making hundreds of something, intuition doesn't work very well! Also, measuring by volume is frightfully inaccurate.

If I run out of puffs before filling, or vice versa, that's a lot of work and money down the drain. By weighing sample items, I can get them to match exactly.