Carla Makes Life-Changingly Good Cream Puffs | From the Test Kitchen | Bon Appétit



The cream puff is the Eiffel Tower of Parisian pastries: iconic, beloved, and displayed everywhere. The recipe is so irrefutably timeless that even Pierre Hermé, …

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48 Replies to “Carla Makes Life-Changingly Good Cream Puffs | From the Test Kitchen | Bon Appétit”

  1. Do a Swedish ”semla” it’s similar but the bun is different (made from dough) and you have almond paste in the middle. In Sweden we have a special day just for this pastry and everyone (seriously EVERYONE) eats it.

  2. The way Carla just told Molly, not asked nicely, to handle the powdered sugar and then proceeds to reduce her down to "a Molly" is rude.

  3. OMG CARLA! I LOVE YOU!!! You're the only person I know who didnt use parchment paper for these recipes, my mom hates the fact to wax paper cuz it uses chemicals to make, so… none of that in my house

  4. Just made some but i made whipped cream with no sugar and used a pack of vanilla pudding and made that and folded it in and im gonna use that as the filling. Just waiting for them to come out of the oven

  5. The 1/2 cup of water is missing from the written recipe ingredients list, but at least it's present in the directions. Y'all have got to get the written recipe part together. Of the recipes I've looked at on Bon Appetit, all have inconsistencies that are critical to the success of the recipe.

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