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Chef Makes
Cream Puff Wedding Gown For Bride Uzhhorod, Ukraine (AHN) - A chef fashioned his fiancee's wedding gown from 1,500 cream puffs, making it in two months with the final product weighing in at 20 pounds. ![]() Valentyn Shtefano, 28, already had a growing reputation in his area for making baking a visual art. "At first glance, it's really a surprise. I didn't even believe it was a cake," said Olha Nemyataya, who tasted Shtefano's new desserts. "Nowhere in Uzhhorod have I seen things like this." He got his education from a three-month baking course in Paris and had previously joined an international baking competition with his sister. They entered a 2-foot-long 1920s-era Cadillac made from cream puffs and caramel, and bagged third place. Shtefano's dessert creations can be racy like a pair of breasts at a pizzeria where his goods are sold. Although he was also known to create a detailed Easter cake that attracted hundreds to a cathedral. "At first, it was even a little embarrassing," the bride, Viktoriya Shtefano said of the dress she wore to the reception. "Cameras, interviews, but after a couple of hours, I didn't even want to take it off." Want to make your own Cream Puff Gown? Perfect Cream Puffs Courtesy of What's Cooking America Everyone
loves cream puffs, but most cooks are afraid to try making them since
they are considered time consuming and difficult to make. This is
actually false, as they are quite easy to prepare and very impressive to
serve. Cream puffs are made fr 1 cup water * Bread flour is a high-protein flour. The high protein gives you more gluten and structure and helps the cream puffs rise. All-purpose flour may be substituted but the results won't be as spectacular. ** The egg whites help the cream puffs to be more dry. Preheat oven to 420 degrees F. Either line a baking sheet with parchment paper or with the non-stick baking mat. NOTE: Do not grease baking sheet, as the grease will cause the dough to flatten. Cut up butter into small pieces. In a heavy saucepan over medium-high heat, combine the water and butter; bring mixture to a full rolling boil (make sure the butter has all melted).
In a small bowl, add eggs and egg whites; Whisk until mixed together. At medium speed, beat the eggs/egg whites in a little at a time. Add no more than a quarter of the eggs at once; wait until eggs are completely absorbed before adding more (at first the eggs will act like they don't want to mix in, but they will). When all the eggs are absorbed, the dough is ready to use. The dough should be soft and a little sticky, but be able to hold its shape.
NOTE: to smooth out any parts that stick up when you squeeze out the dough, just wet your finger in water or milk and smooth out. You can also glaze the puffs with a beaten egg wash to give it a shine. In this case use a pastry brush to smooth out the top as you glaze it. Bake time varies depending on how big your blobs are. For 2-inch puffs, bake for a total of about 20 minutes, rotating the pans halfway through (switch pans so the top one is on the bottom rack and vice versa). At 1 minutes into the baking, lower heat to 375 degrees F. and continue baking until golden brown. Approximately 5 to 10 minutes longer for the small puffs, and 15 to 20 minutes longer for large puffs. Remove from the oven and immediately prick the lower side of each puff with the tips of a sharp know. Turn off oven and return puffs to the oven. Leave the door open slightly and allow the puffs to dry out for 10 to 15 minutes. Remove and oven and let puffs cool completely on the baking sheet on a wire rack before filling. For best results, use puffs with 24 hours, or wrap airtight and freeze. NOTE:
Do not add the filling until just prior to serving, otherwise the puffs will become soggy. Cream puffs may be filled with your favorite pudding, whipped cream, ice cream, or fruit. When ready to fill, with a serrated knife, cut upper third from each puff and gently scoop out any moist interior. Fill with pastry cream or ice cream; recap with the top, dust with a little powdered sugar and drizzle with chocolate sauce if desired. Keep in a cool place until serving time, but not in the refrigerator. Makes about 2 dozen large puffs, 3 dozen medium-sized puffs, to 5 to 6 dozen cocktail-size puffs. ROCK * PAPER * SCISSORS ROCK Diamond Semi-Mount in Platinum by Tacori (1/4 ctw.) or, how about some ROCK TUNES ...
PAPER FROM ONE LITTLE PIECE OF PAPER .... Either some people have too much time .... or are just really, really crafty : ) SCISSORS
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