Cream puff ............

Cream puff or Choux cream is a simple but lovely dessert. It's also a good way to get rid of milk and eggs.

I have a big bottle of milk that will expire within 2 days and a dozen of eggs in the fridge. It's time to clear the fridge and then I can go shopping again!

Making cream puff is much easier than making cake. It needs to be baked at high temperature. I usually poke holes into the finished puffs right after they have come out of the oven. Then return them back into the still-warm with the door slightly opened for 10-15 minutes. Another option is to reduce the oven temperature from about 400 degrees F to 350 degrees F about a quarter of the way into the baking process. Either way , it will produce the crispy shells but the inside is mostly hollow.

Fill it up with cream from the bottom of the puff by making a tiny incision , that way the puff will remain in a good shape.

No need to be a piping expert, just squeeze.

These cream puffs will be quick to disappear. Enjoy!

Butterfly pea flowers and macarons.

I didn't know that I have a little gem in my backyard...until she told me!.

What I'm talking about, you may wonder? It was early in the morning when I went down under the bush picking mulberries in my backyard. I heard one lady asked me..."May I have some butterfly pea flowers ".

Of course, I let her have as many flowers as she wanted. Many people always asked for some butterfly pea flowers from me, but I never asked them what they actually did with these little flowers!!!

I love the deep dark blue color of it, so I planted it to add the color to my garden. I finally asked that lady what she did with those flowers...she told me that she used them to make Asian desserts--some kinds of desserts that I had no idea about it. Her reply was an inspiration for me to create this new flavour...yes, butterfly pea macarons!

I have been searching on Internet to make sure that this flower is edible and I confirm that it's edible. I grinded dried flowers and sprinkled them on top of the batter before baking.

and..tada....my new flavour butterfly pea macarons with salted caramel filling". One of the reasons that I am in love with making this little princess maybe its endless possibility of flavour combinations.

Here they are,macarons from a little gem in my backyard. I need to thanks that lady for inspiration. Sometimes we overlooked what we have.

Thanks for visiting my blog and any comment you may have. Enjoy your beautiful day.