Comments on: Et si on faisait semblant d’être amoureux- Petits choux au chocolat au lait

By: ninu

ninu — Sun, 06 Sep 2009 20:59:11 +0000

ok i just made ur fondant cake.. at 12 in the night…and im still eatin it as we type… =) and my question is..wat is type 55 flour?/ can i use regular??/ will it work???? help!! i know i will run out that cake tom so that mean profiteroles iit is!!

By: Gail Kerr

Gail Kerr — Sat, 11 Apr 2009 01:51:18 +0000

Do these have to be refrigerated? I would love to bring them to work. Merci Gail

By: Cathy

Cathy — Thu, 06 Nov 2008 02:48:43 +0000

Hi! I wanted to thank you for this lovely post. The instructions were super helpful, and I enjoyed learning the why as well as the how. I ended up making my own variation of some religieuse pastries using your recipe, and they were very successfull. Thanks again so much for your inspiring posts!

By: Aïda

Aïda — Sat, 13 Sep 2008 14:43:12 +0000

mais on dirait du travail de professionnel !!(…c’est du travail de professionnel tu ma diras !!)Franchemant, c’est magnifique !

By: Dan

Dan — Sat, 06 Sep 2008 15:13:11 +0000

Hello Fanny, congrats on your website, I have been watching it for quite some time, but this is my first comment. I have a question regarding the tempering of the egg yolks, sugar and starch mixture: what exactly do you mean by “tempering”? Thanks.

By: Shari

Shari — Fri, 05 Sep 2008 03:24:41 +0000

I love the lonely little cream puff. They were delicious, and your milk chocolate riff sounds delicious!

By: Mrs Ergül

Mrs Ergül — Fri, 05 Sep 2008 01:55:40 +0000

nice glaze, nice shapes!

By: Candice

Candice — Thu, 04 Sep 2008 02:01:14 +0000

Those look amazing. And at that size, I could probably eat 10 of them. Err, that is, I COULD eat 10 of them, but I’m not sure my waistline would like that…

By: Jude

Jude — Wed, 03 Sep 2008 05:22:14 +0000

Great photos. Looks perfect filled and unfilled.

By: Chez US

Chez US — Wed, 03 Sep 2008 04:17:08 +0000

LOve them! They are adorable!!