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Old 06-14-2014, 01:30 AM   #11
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Location: South West France
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Sorry Taxlady,
Living in France, I now understand your confusion! Personally, it didn't cross my mind at the time as I was thinking 'cake'!!

Celtic cook

Life is like good wine.......best taken with friends x
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Old 06-14-2014, 02:10 AM   #12
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ISO help/advice making choux balls

You certainly can freeze the un-filled pastry or if you bake them all one day, you can fill them the next. IMO I would probably want them eaten the same day the were filled.
I made several hundred for my daughter's wedding, but they were filled with a savory chicken salad, instead of cream. I don't think homemade cream would do well in the freezer. The commercial ones would have all kinds of stabilizers to stop them becoming the soggy mess that Andy refers to.

If you don't like the food, have more wine!
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Old 06-14-2014, 06:48 AM   #13
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Originally Posted by taxlady View Post
The title of this thread threw me at first. I was wondering why anybody would want to make cabbage balls.
I keep the "What drinks should I get for my bar?" thread title as "What drinks should I buy for my HAIR"!!!! It catches me every time
Donít look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
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Old 06-14-2014, 08:09 AM   #14
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While we are on the subject of choux paste, do the French make French crullers.

In this area we call them tractor tires.

I want to try making them at home one of these days.

Crullers Recipe : Food Network

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