Comments on: Strawberry Cream Puffs with Milk Chocolate Sauce

By: Joy the Baker – Mint Chocolate Chip Profiteroles

Joy the Baker – Mint Chocolate Chip Profiteroles — Wed, 29 May 2013 08:46:02 +0000

[...] approached pate a choux dough before. Remember the Strawberry Cream Puffs with Milk Chocolate Sauce? Yea… so delicious and much less melty than ice [...]

By: Christie

Christie — Sat, 06 Apr 2013 07:20:06 +0000

Joy the Baker… Your recipes never fail me! Made these tonight and you are so right, no reason to be intimidated at all! Thank you for ALL of the recipes you share, and the simplicity of them! Have a wonderful weekend! XO

By: joythebaker

joythebaker — Wed, 03 Apr 2013 22:53:24 +0000

6 tablespoons! I just updated the recipe . Thank you!

By: Cream Puffs | fibre and spice

Cream Puffs | fibre and spice — Wed, 20 Feb 2013 15:57:42 +0000

[...] out because it just couldn’t be contained… good times. Here is a JoyTheBaker.com recipe that I found for profiteroles (I didn’t even know they were called that..). I used freshly [...]

By: Joy the Baker – Green Salad with Pink Goat Cheese Hearts

Joy the Baker – Green Salad with Pink Goat Cheese Hearts — Wed, 23 Jan 2013 05:49:32 +0000

[...] talk: the dough cooking step was sort of a brain-bender for me, but once I got over that hump, Strawberry Cream Puffs with Milk Chocolate Sauce were my sweet [...]

By: Kelly P

Kelly P — Wed, 17 Oct 2012 07:12:26 +0000

I’m interested in making this recipe however I need clarification. In the ingredient list for the profiteroles it says 5 1/3 tbsp butter and 3 ounces in parentheses. Three ounces of butter is six tablespoons, though. Which measurement is accurate/ will yield the best results 5 1/3 tbsp or 6 tbsp?

By: Eva

Eva — Thu, 13 Sep 2012 23:58:14 +0000

I love, love, love, love Fiona Apple and now I will try this recipie and book mark your blog to my faves JUST because I read that at the beginning! God bless yu and your kitchen!

By: Ice Cream Sundae Puff | The Dessert Sweet

Ice Cream Sundae Puff | The Dessert Sweet — Mon, 09 Jul 2012 00:46:30 +0000

[...] Cream Puff Shell (adapted from Joy The Baker) [...]

By: Joy the Baker – Why We Use Unsalted Butter

Joy the Baker – Why We Use Unsalted Butter — Wed, 20 Jun 2012 06:05:45 +0000

[...] butter ensures that you can control the amount of salt you add to your cakes, cookies and Strawberry Cream Puffs. Different companies add different amounts of salt to their butter. How are you to know how [...]

By: profiteroles | cream puffs | francofile

profiteroles | cream puffs | francofile — Mon, 28 May 2012 02:37:35 +0000

[...] Along with all the productivity–even making myself work as much as I needed to–was my first adventure with what may be the most recognizable pastry. In France, they’re profiteroles, served warm with gooey ice cream, served cool with fresh cream & thick ganache or topped with a flowing chocolate sauce like the recipe I used from Joy the Baker. [...]