Cream Puffs and Eclairs


Cream Puffs and Eclairs are one of the favorite bite sized pastries. The Cream Puff is topped with Caramel and the Eclair is topped with “Ganche” or a Chocolate Glaze,  actually you can make different varieties for this but this is the standard for this recipe so it’s really up to you.  I also love them too, like I can have this all day long because in every bit of this small pastry is like heaven, the dropping of the cream to your mouth in every bite and the flavor of the Caramel and the Chocolate gives justice to that small pastry!

Actually it’s easy to make this two choux pastry, well first “choux” is a French word for cabbage they call this a Cabbage Paste for the dough of these pastries, on this recipe you don’t have to knead the dough, actually it’s a wet dough called the choux paste. For the filling of this recipe it’s up to you if you like to just fill it with whipped cream, chocolate whipped cream, but what I filled it in is a Pastry Cream, well its very simple to make that cream,  boil 450g of milk, 60g of White Sugar, and 50g Butter, in a different bowl whisk together the 4pcs egg yolks, 60g White Sugar and 40g cornstarch until canary yellow, when the milk mixture is boiled already put some of it in egg mixture and whisk thoroughly to temper it and when good put everything of milk mixture, continue mixing when well combined bring the whole mixture to a pot the medium heat and just continue mixing until it thickens, when thicken put it on a plastic wrap completely covered to avoid skinning of the cream and let it cool. Then use it when your going to use for the puffs! If you find this difficult you can just use whipped cream and put some sugar on it continue whisking then when thickens you can chill and use it already.


200g Water

70g Butter

2g Salt

2g Sugar

140g Bread Flour

4-5pcs of Eggs


for Caramel

1/2 cup White Sugar

for Ganache or Chocolate Glaze

125g Semisweet Chocolate bar

75g Whipping Cream


Pre heat oven to 425 degree Fahrenheit

Combine water, butter, sugar, salt in a pot then bring to boil. All at once, put in the flour and stir until forms to a ball, you can see its already good when the whole flour is already hydrated and it leaves a thin skin underneath the pot


Transfer it into Mixing Bowl and let it cool, the temperature for that to cool is 140 degree fahrenheit or lower. Then mix it.

Crack the eggs and then slowly put one by one on the Dough, beat well during incorporation.

See the picture below for the correct texture of the Pate a Choux .


When ou already have this consistency and texture, put this on a pipe Bag then Pipe this on a Pan.

For Cream Puffs, pipe a circle round with 2 diameter, or you can make it more larger its up to you, for Eclairs pipe on a pan vertically up to 3-5 inches.

When Pipe done, put it on the oven and Bake for 30 minutes or until it blooms and golden brown.

When you already have the puffs, bring out your Cream and pipe inside the Puffs, make a whole underneath or on sides.

For Cream Puffs Caramel get a half cup of white sugar, put it on a pan, let it liquify, put sugar by bathces slowly, until it forms a caramel, and then just dip the top of the Cream Puffs!

For the Ganache, heat the whipping cream, let boil and mix with the hcolate and let it melt, then dip the top of your Eclairs, dont let it drip, you want a toppings for this!

and then chill those two pastries then the hardest part is waiting! Enjoy your small bite sized Choux Pastries!


Comments for questions!



Chocolate Chips with Walnuts and Oatmeal Cookies


My first post on my Blog was Chocolate Chip Cookies and I noticed that many people really loved this awesome cookies. Who would never love a bite of a Chocolate Chip Cookies right? Do you guys know that cookie means a “small cake”, yeah a small cake that’s why everybody really loved this small cake. Well since many people loved cookies I made another recipe for this awesome cookie. I added some Walnuts and Oatmeal to add some fiber on my cookie and not just sugars, because you know people will tell that this is bad pure sugar and fat, and also this will help my cookies to make a CHEWY texture on it, so it’s gonna be like a REPRISE recipe for my Chocolate Chip Cookies! This will be a different procedure from my old cookie so better watch for the procedure, I tell you no one did regret in tasting these awesome cookies!


113g       Unsalted Butter (Room Temp)

75g         Granulated Sugar

83g         Brown Sugar

1pc         Egg

½ Tsp     Vanilla

115g       All Purpose Flour

89g         Oatmeal

1g           Salt

2g           Baking Powder

4g           Baking Soda

50g         Walnuts Chopped

80g         Chocolate Chips


Pre heat oven to 350 degree Fahrenheit

Using mixer or a hand Mixer, Cream the Butter first then add the two sugars slowly while mixing, make sure that the mixtures becomes light in texture.

Add the Vanilla to egg and put it in the Mixture then mix it a little bit just to make sure that the eggs have covered the batter already. Don’t over mix it.

Mix the Dry ingredients, Baking Soda, Baking Powder, salt, and the oatmeal; mix with whisk so it will be evenly distributed.

Put the dry ingredients to the Creamed Mixture and use fold method, don’t whisk it or mix, just get the bottom part of the mixture and press slightly o top of it, do it until the flour mixture has already been hydrated by the creamed mixture. Then add Walnuts and Chocolate Chips then slightly mix.


Line with parchment paper the pan, using an ice cream scoop, scoop the dough and place it on the pan, work all the way to the pan and when done slightly press the dough, just SLIGHTLY don’t overpress it make sure every single dough is on the same size

Bake 10-12 minutes or until cookies is Brown

After baking let it cool for a couple of minutes before removing on pan because its still soft when just out on the oven. when cooled already use a spatula to transfer it on a plate of yours, then serve it!

I assure whoever reads this, you will receive an unexpected praise from a person, will be more better if they will ask you to sell this awesome cookie!

Enjoy your cookie, just ask on the comments below and SHARE this awesome COOKIES: SMALL CAKE!




Who would never wanted to have a bite of some Soft chocolate Chips especially if it’s freshly baked. I think everybody love this, if only the one who accidentally invented this gorgeous piece of recipe is still alive she can be rich by now. The story of this gorgeous cookie started way back 1930 by Ruth Wakefield, when she was mixing a batch of cookies for her guests when she discovered that she was out of baker’s chocolate.  She substituted broken pieces of Nestle’s semi-sweet chocolate, expecting it to melt and absorb into the dough to create chocolate cookies, but instead she accidentally invented chocolate chip cookies.  Ruth contacted Nestlé and they struck a deal: The company would print her recipe on the cover of all their semi-sweet chocolate bars, and she would get a lifetime supply of chocolate. Nestlé began marketing chocolate chips to be used especially for cookies. Ruth wrote a cookbookToll House Tried and True Recipes, that went through 39 printings starting in 1930.

And by then, this Chocolate Chip Cookies has been growing and growing around the world , different styles, ways, techniques in making this gorgeous piece of art has been invented and until now the demand for this cookies still never perish.


150 g of Butter preferably unsalted

2 cups of Pastry Flour or All Purpose Flour

1/2 cup of Granulated Sugar

1/2 cup of Brown Sugar

1/2 tsp of Salt

1 tsp of Baking Soda

2 pcs of Whole Eggs

Vanilla Extract

1 cup of Chocolate Chips

Preheat oven to 375°F.

Stir together flour, baking soda and salt. In the Mixing Bowl, beat butter, granulated sugar, brown sugar and vanilla on medium speed of mixer until creamy. Add eggs, add it one at a time make sure to beat well in every incorporation. Gradually add flour mixture, beating well. Stir in chocolate chips.  .


Drop by rounded teaspoons onto ungreased cookie sheet. You can use either ice cream scoops or table spoon.


Then place it on the oven, Bake for 10 – 15 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Makes about 5 dozen cookies