Mr Flibble
Jan 5th, 2009, 04:09 PM
Is something that I've really missed this past few years.
I'm not sure it can easily be made and I hadn't come across anyone who's claimed it's possible before, until I found this recipe:
http://www.hipohyfryd.co.uk/recipe_choux_pastry_balls.php
From the people who make very tasty (albeit rampantly overpriced) truffles that I got for Christmas this year.
Skeptically I gave it a go (with soya milk, pure and agave).
Suffices to say, it didn't work. They weren't overly unpleasant to eat, but it did take me a while to figure out what they reminded of before I remembered - a sweetened version of one of my failed yorkshire pudding attempts. Then I lost interest.
The balls I made flattened down a bit and cracked like cookies. They turned a dark colour and were stodgy - certainly not puffy and certainly not fillable with cream.
Anyone else had better results they can share?
I'm not sure it can easily be made and I hadn't come across anyone who's claimed it's possible before, until I found this recipe:
http://www.hipohyfryd.co.uk/recipe_choux_pastry_balls.php
From the people who make very tasty (albeit rampantly overpriced) truffles that I got for Christmas this year.
Skeptically I gave it a go (with soya milk, pure and agave).
Suffices to say, it didn't work. They weren't overly unpleasant to eat, but it did take me a while to figure out what they reminded of before I remembered - a sweetened version of one of my failed yorkshire pudding attempts. Then I lost interest.
The balls I made flattened down a bit and cracked like cookies. They turned a dark colour and were stodgy - certainly not puffy and certainly not fillable with cream.
Anyone else had better results they can share?