Creamy Paupiettes (Cookeo) Recipe by IsaSand
Creamy croquettes Creamy croquettes Please cook a double portion of the cream stew and use half for these yummy creamy croquettes for your next meal. You will have fun twice with one process🤩 Naomi’s memo👩🏻‍🍳 Cream Puff Pastry with a Spoon Cream Puff Pastry with a Spoon My husband suddenly requested these, so I made a simplified version of bite-sized pastries. This recipe only needs one egg, but you may need to add more depending on the consistency of the batter. A large egg is ideal. Recipe by Chibigorisu cookpad.japan Ouefs en Cocotte Ouefs en Cocotte Adapted from a youtube video with Jacques Pépin. I used a couple of large white ramekins for this, but you can improvise with maybe mason jars or small bowls or something. Jacques doesn't really give the recipe in the video. I figure he uses shallot instead of onion, and I added the frozen peas. A very rich dish, so be prepared. Ryan Goodwin Simple Cream Puffs Simple Cream Puffs Learning new baking recipes/techniques is one of my goals for 2025. I’ve always wanted to make choux pastry, but it seemed intimidating. However, once I tried it. I realized that as long as I was patient and followed specific instructions, I could attain success! 🤩 It helps to have a good recipe, and this one comes from Natasha‘s Kitchen. She also has an instructional video on YouTube, which I found to be quite helpful. As a side note, I recently finished watching the first 2 seasons of the anime “Mashle.” The main character loves cream puffs, so this was another reason I had to try this recipe! 🤣 #january2026 #newyear2025 #French #pastry #baking #sweet #dessert #special Chris Gan Puff Pastry Cream-Filled Squares Puff Pastry Cream-Filled Squares How was your long Fourth of July weekend?? Did you eat a lot?? I hope so!!! I’m sharing this recipe that I’ve been making since I was in high school. I learned it from my first boyfriend’s mom 🤭, she was such an amazing cook… Truly incredible! So you can imagine how many years I’ve been making it!! I usually make it in the form of a “coca” (a flat pastry), but this time, since I was bringing dessert to a friend’s house and there were going to be quite a few of us, I made individual portions! Come on, give them a try if you’re having lunch or dinner with friends or family… You’ll definitely impress everyone! Chus Molinero Crab Cream Croquettes Crab Cream Croquettes I made these for my husband, who loved bechamel sauce based dishes. If you poke each croquette with a toothpick, they say that steam is let out and the croquettes won't burst. (See Satoka-san's.) I did an experiment, poking half of the croquettes and not poking the other half, and I can report that the un-poked ones will reliably burst. If you leave the croquettes in the frying oil for too long, they will develop small fissures on the surface and the filling will leak out eventually. So don't fry the croquettes for a long time at a low temperature; just fry them briefly and take them out quickly and they'll be fine! As long as they are about as browned as the ones in the photo (they're still a little pale) and crispy on the surface, take them out right away. For 16 croquettes. Recipe by Maane cookpad.japan Basic Cream Puffs Basic Cream Puffs I wanted to eat cream puffs. If you use too little egg, or too much egg, the don't turn out well, so add the egg a little at a time. Prepare more egg than you may actually use; that's why I suggested 2 to 2 1/2 large eggs. For 16 (6 cm [2.4 in] diameter). Recipe by Bull Baron cookpad.japan Very Creamy Crab Croquettes Very Creamy Crab Croquettes I wanted to use up some crab meat. When adding the flour and milk to the pan, keep on stirring constantly. This way, you can avoid the sauce from burning or forming lumps. I divided the filling into 8 portions, but they are easier to fry if you form them into small shapes, and are less liable to burst in oil. In addition, if you fry the croquettes after breading them while the filling is still cold, they're also more likely to burst in the oil. So let them warm up at room temperature after coating them. You only have to fry the croquettes very briefly. For 8 croquettes. Recipe by Minrin cookpad.japan Creamy croquettes Creamy croquettes Please cook a double portion of the cream stew and use half for these yummy creamy croquettes for your next meal. You will have fun twice with one process🤩 Naomi’s memo👩🏻‍🍳 Creamy croquettes Creamy croquettes Please cook a double portion of the cream stew and use half for these yummy creamy croquettes for your next meal. You will have fun twice with one process🤩 Naomi’s memo👩🏻‍🍳 Cream Puff Pastry with a Spoon Cream Puff Pastry with a Spoon My husband suddenly requested these, so I made a simplified version of bite-sized pastries. This recipe only needs one egg, but you may need to add more depending on the consistency of the batter. A large egg is ideal. Recipe by Chibigorisu cookpad.japan Cream Puff Pastry with a Spoon Cream Puff Pastry with a Spoon My husband suddenly requested these, so I made a simplified version of bite-sized pastries. This recipe only needs one egg, but you may need to add more depending on the consistency of the batter. A large egg is ideal. Recipe by Chibigorisu cookpad.japan Ouefs en Cocotte Ouefs en Cocotte Adapted from a youtube video with Jacques Pépin. I used a couple of large white ramekins for this, but you can improvise with maybe mason jars or small bowls or something. Jacques doesn't really give the recipe in the video. I figure he uses shallot instead of onion, and I added the frozen peas. A very rich dish, so be prepared. Ryan Goodwin Ouefs en Cocotte Ouefs en Cocotte Adapted from a youtube video with Jacques Pépin. I used a couple of large white ramekins for this, but you can improvise with maybe mason jars or small bowls or something. Jacques doesn't really give the recipe in the video. I figure he uses shallot instead of onion, and I added the frozen peas. A very rich dish, so be prepared. Ryan Goodwin Simple Cream Puffs Simple Cream Puffs Learning new baking recipes/techniques is one of my goals for 2025. I’ve always wanted to make choux pastry, but it seemed intimidating. However, once I tried it. I realized that as long as I was patient and followed specific instructions, I could attain success! 🤩 It helps to have a good recipe, and this one comes from Natasha‘s Kitchen. She also has an instructional video on YouTube, which I found to be quite helpful. As a side note, I recently finished watching the first 2 seasons of the anime “Mashle.” The main character loves cream puffs, so this was another reason I had to try this recipe! 🤣 #january2026 #newyear2025 #French #pastry #baking #sweet #dessert #special Chris Gan Simple Cream Puffs Simple Cream Puffs Learning new baking recipes/techniques is one of my goals for 2025. I’ve always wanted to make choux pastry, but it seemed intimidating. However, once I tried it. I realized that as long as I was patient and followed specific instructions, I could attain success! 🤩 It helps to have a good recipe, and this one comes from Natasha‘s Kitchen. She also has an instructional video on YouTube, which I found to be quite helpful. As a side note, I recently finished watching the first 2 seasons of the anime “Mashle.” The main character loves cream puffs, so this was another reason I had to try this recipe! 🤣 #january2026 #newyear2025 #French #pastry #baking #sweet #dessert #special Chris Gan Puff Pastry Cream-Filled Squares Puff Pastry Cream-Filled Squares How was your long Fourth of July weekend?? Did you eat a lot?? I hope so!!! I’m sharing this recipe that I’ve been making since I was in high school. I learned it from my first boyfriend’s mom 🤭, she was such an amazing cook… Truly incredible! So you can imagine how many years I’ve been making it!! I usually make it in the form of a “coca” (a flat pastry), but this time, since I was bringing dessert to a friend’s house and there were going to be quite a few of us, I made individual portions! Come on, give them a try if you’re having lunch or dinner with friends or family… You’ll definitely impress everyone! Chus Molinero Puff Pastry Cream-Filled Squares Puff Pastry Cream-Filled Squares How was your long Fourth of July weekend?? Did you eat a lot?? I hope so!!! I’m sharing this recipe that I’ve been making since I was in high school. I learned it from my first boyfriend’s mom 🤭, she was such an amazing cook… Truly incredible! So you can imagine how many years I’ve been making it!! I usually make it in the form of a “coca” (a flat pastry), but this time, since I was bringing dessert to a friend’s house and there were going to be quite a few of us, I made individual portions! Come on, give them a try if you’re having lunch or dinner with friends or family… You’ll definitely impress everyone! Chus Molinero Crab Cream Croquettes Crab Cream Croquettes I made these for my husband, who loved bechamel sauce based dishes. If you poke each croquette with a toothpick, they say that steam is let out and the croquettes won't burst. (See Satoka-san's.) I did an experiment, poking half of the croquettes and not poking the other half, and I can report that the un-poked ones will reliably burst. If you leave the croquettes in the frying oil for too long, they will develop small fissures on the surface and the filling will leak out eventually. So don't fry the croquettes for a long time at a low temperature; just fry them briefly and take them out quickly and they'll be fine! As long as they are about as browned as the ones in the photo (they're still a little pale) and crispy on the surface, take them out right away. For 16 croquettes. Recipe by Maane cookpad.japan Crab Cream Croquettes Crab Cream Croquettes I made these for my husband, who loved bechamel sauce based dishes. If you poke each croquette with a toothpick, they say that steam is let out and the croquettes won't burst. (See Satoka-san's.) I did an experiment, poking half of the croquettes and not poking the other half, and I can report that the un-poked ones will reliably burst. If you leave the croquettes in the frying oil for too long, they will develop small fissures on the surface and the filling will leak out eventually. So don't fry the croquettes for a long time at a low temperature; just fry them briefly and take them out quickly and they'll be fine! As long as they are about as browned as the ones in the photo (they're still a little pale) and crispy on the surface, take them out right away. For 16 croquettes. Recipe by Maane cookpad.japan Basic Cream Puffs Basic Cream Puffs I wanted to eat cream puffs. If you use too little egg, or too much egg, the don't turn out well, so add the egg a little at a time. Prepare more egg than you may actually use; that's why I suggested 2 to 2 1/2 large eggs. For 16 (6 cm [2.4 in] diameter). Recipe by Bull Baron cookpad.japan Basic Cream Puffs Basic Cream Puffs I wanted to eat cream puffs. If you use too little egg, or too much egg, the don't turn out well, so add the egg a little at a time. Prepare more egg than you may actually use; that's why I suggested 2 to 2 1/2 large eggs. For 16 (6 cm [2.4 in] diameter). Recipe by Bull Baron cookpad.japan Very Creamy Crab Croquettes Very Creamy Crab Croquettes I wanted to use up some crab meat. When adding the flour and milk to the pan, keep on stirring constantly. This way, you can avoid the sauce from burning or forming lumps. I divided the filling into 8 portions, but they are easier to fry if you form them into small shapes, and are less liable to burst in oil. In addition, if you fry the croquettes after breading them while the filling is still cold, they're also more likely to burst in the oil. So let them warm up at room temperature after coating them. You only have to fry the croquettes very briefly. For 8 croquettes. Recipe by Minrin cookpad.japan Very Creamy Crab Croquettes Very Creamy Crab Croquettes I wanted to use up some crab meat. When adding the flour and milk to the pan, keep on stirring constantly. This way, you can avoid the sauce from burning or forming lumps. I divided the filling into 8 portions, but they are easier to fry if you form them into small shapes, and are less liable to burst in oil. In addition, if you fry the croquettes after breading them while the filling is still cold, they're also more likely to burst in the oil. So let them warm up at room temperature after coating them. You only have to fry the croquettes very briefly. For 8 croquettes. Recipe by Minrin cookpad.japan