Culinary Adventures with Camilla

I had been wondering what to do with some leftover pastry cream. A blogger friend joked, " I'm sorry I have to ask...what is leftover pastry cream?? I have never heard of this thing." I know, I know. It's a rarity, but my kids made pastry cream enough for an army. If you have been following me at all this week, you'll know that my second dose of the COVID vaccine sidelined me completely. I pretty much lounged in bed for three days. The upside: I got through several books. On the Page So, I had just read  A Villa in Sicily: Olive Oil and Murder  by Fiona Grace and thought I'd pick up another of her books.  I breezed through Beachfront Bakery: A Killer Cupcake  by Fiona Grace* and it hit me. I would make profiteroles and fill them with that leftover pastry cream. I'll get to that in a moment. Reading two cozy mysteries by Grace so close together, I can say: she has a formula. I won't be reading any more of her books, I don't think. But I enjoyed them...

It's time for Fish Friday Foodies' September 2020  event. W e are a group of seafood-loving bloggers, rallied by Wendy of  A Day in the Life on the Farm , to   share fish and seafood recipes on the third Friday of the month.  And this month, Stacy of Food Lust People Love is hosting. She asked the bloggers to share recipes with smoked fish. " Our theme for this event is Smoked Fish - smoke your own or use smoked fish in a recipe!" Here's the September 2020 line-up from the #FishFridayFoodies. I cannot wait to try these recipes... Gougères Stuffed with Smoked Salmon Mousse from Culinary Adventures with Camilla Smoked Fish Dip from Veggies First Then Dessert Smoked Salmon Club Sandwich from Making Miracles Smoked Salmon Stuffed Deviled Eggs from Food Lust People Love Smoked Salmon Quiche from Karen's Kitchen Stories Smoked Whitefish Dip from A Day in the Life on the Farm Smoked Whole Pomfret Fish Fry from Sneha's Recipe Yubuchobap -...

When Zia Rikke requested D's Croquembouche, I didn't ask him if he was willing. I just said, 'Of course!' And, then I told him he had to make it! So, after making sure we had the ingredients...and doing all of the calculations from tablespoons to grams, cups to grams, and farhenheit to celsius, he got to work. These didn't end up as puffed as he would have liked, but it didn't stop everyone from digging in voraciously! Ingredients Pâte à Choux 12 T unsalted butter 1-1/2 C water 2 C flour 9 eggs Filling 2 C organic heavy whipping cream Burnt Caramel 2 C organic granulated sugar Procedure Pâte à Choux Preheat oven to 425°F. Bring butter and water to a boil in a large saucepan. Remove pan from heat and add flour all at once. Stir vigorously with a wooden spoon until mixture forms a thick dough and pulls away from sides of pan, approximately 3 minutes. Return pan to heat and cook, stirring constantly, until...

Sue of Palatable Pastime invited us to bake with choux pastry for our January 2018 #BakingBloggers event. When I read the topic to the Enthusiastic Kitchen Elf, he shrieked "Croquembouche!" Fine. Here's what the other bloggers are sharing for this event. Boston Cream Puffs  by Cookaholic Wife Burnt Caramel Croquembouche by Culinary Adventures with Camilla Cannoli Filled Cream Puffs by The Redhead Baker Cream Puffs with Ice Cream and Chocolate by Sneha’s Recipe Double Chocolate Cream Puffs by Cindy’s Recipes and Writings Gougères by Karen’s Kitchen Stories Ham Salad Pate a Choux by A Day in the Life on the Farm Hot Smoked Salmon Choux Bites by Food Lust People Love Strawberry Cream Puffs by Palatable Pastime Burnt Caramel Croquembouche First, a bit about  croquembouche  in case you're unfamiliar. The name comes from the French  croque en bouche   and translates to "crunches in the mouth." It's composed of  petits choux ...