Comments on: Cheese Puffs

By: Honey, Pear & Ricotta Tart « Deux Maisons

Honey, Pear & Ricotta Tart « Deux Maisons — Wed, 17 Nov 2010 12:03:42 +0000

[...] his blog and read his glorious posts, Reginald is very clearly super-charming, a huge fan of cheese, peanut butter, nutella, and puff pastry (i.e. he has stolen our hearts), and a trooper enduring [...]

By: Ruby Doomsday

Ruby Doomsday — Wed, 05 May 2010 17:12:11 +0000

I made ‘em… they’re really good. Just a little hint if you want to serve ‘em up kinda fancy-like… they’re hollow, so slice them open like you would a cream puff, but instead of whipped cream, put some diced tomato and cilantro in there, then put the cap back on. Spinach dip would probably work too… or crab salad if you’re not vegetarian… or whatever you can think of really. The space is definitely there though, so have fun with it.

By: julia

julia — Wed, 28 Apr 2010 18:14:57 +0000

Your pictures make these look absolutely amazing! . And then I noticed their from Barefoot, love her!

By: Morbi

Morbi — Fri, 02 Oct 2009 09:44:25 +0000

Hi Reginald,

I like this yummy pate a choux. And also saved this recipe for my reference. Thanks.

By: Cheese puffs for yummy taste

Cheese puffs for yummy taste — Thu, 10 Sep 2009 03:59:04 +0000

Its looking great & yummy as well

By: Susan

Susan — Sun, 06 Sep 2009 18:29:54 +0000

What a treat to find your website. It’s absolutely beautiful!

By: Phyllis

Phyllis — Sat, 05 Sep 2009 00:19:27 +0000

Yes, pate a choux is easy to make and probably an underused dough. Your combination of gruyere and parmesan is perfect.

By: {kiss my spatula}

{kiss my spatula} — Fri, 04 Sep 2009 23:38:51 +0000

gruyere with anything and i’m there! those cheese puffs look amazing!

By: Jada

Jada — Fri, 04 Sep 2009 19:19:17 +0000

These look amazing! My mouth is watering.

By: zoe

zoe — Fri, 04 Sep 2009 18:33:48 +0000

I love the dill in here as well as the Gruyere!