Choux Pastry

Choux paste, it is use to make cream puff and eclairs. You just have to pipe it the way it should be. :D

1 cup water
1/2 cup unsalted butter

Heat the butter and water gently until the butter melts. Increase the heat to maximum
 and bring the mixture to a full rolling boil.

1 1/4 cups all purpose flour

Tip in all the flour, then remove form the heat and stir. A smooth paste will form which comes away form the pan in a clean ball. Allow to cool for about 15 minutes.
Once the dough has become smooth, return in to the heat until it is dry and form a ball. Remove from the heat and beat in the eggs gradually, incorporating as much air as possible.
Continue beating until paste is smooth and very glossy.
Bake in 425 degrees Fahrenheit for 25 to 30 minutes.

This is a sample of my croquembouche (cream puff tower)

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No Bake Cheesecake

Cheesecakes that are unbaked and set with gelatin are comparatively modern additions to the culinary repertoire. This recipe is an excellent base for different fruit toppings. Or add chopped fresh fruit to the mixture. It is important to make the mixture as smooth and light as possible.


For base, we will use the cookie crust. Crushed cookie crusts are a very popular crust for set cheesecakes. The crumbs are bound using melted unsalted butter and are pressed into a pan and chilled until firm. Vanilla wafers are ideal for this purpose, they are not too sweet and make a crust with a good crumbly texture. Various other cookies can be used on their own or combined with vanilla wafers.For example, try almond macaroons or chocolate coated cookies. Make sure you always buy good quality cookies.

18 vanilla wafers
1/2 cup unsalted butter

Crush the wafers in a plastic bag, tapping or rolling with a rolling pin. Alternatively, use a food processor, pulsing the power for even results. Melt the butter in a saucepan and stir in the wafers. Remove the crust mixture and press into a pan, smoothing with the back of a metal spoon. Chill until firm.

3/4 cup sugar
1/2 cup water
6 egg yolks

Boil the water and sugar until\ thick, then whisk it into the egg yolks in a thin stream. Continue whisking until cool.

1 pound cream cheese
4 1/2 granulated gelatin

Beat the cream cheese until soft and smooth. Stir in the dissolved gelatin. Mix this with the yolks gradually until smooth.

1 2/3 cups heavy cream
Fold in the whipped cream. Turn the filling mixture onto the cookie crust and chill until it is set.

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