Mixed Fruits Cake with Brandy

Hi all, tomorrow is the last day of 2010!! How are you going to celebrate? Here, I'll like to wish everyone a joyous, merrier and fruitful year ahead...Happy New Year!
Well, I'll sure to have lots of funs with family and friends tomorrow. Will be going out for dinner, karaoke then countdown for the year of 2011...and of course there'll be fireworks and streetdance here..WOOO!!!
Let's see now...here's a cake that brings a little meaning to the end of the year...a fruit cake ~ I find that it's suitable for my last post in year 2010, and quite meaningful. Don't you think? I'll like to have a fruitful year ahead..lol!

Freshly baked yesterday and tightly wrapped in my fridge before I give it a try this morning...yummy! A recipe from my mother who did it every year without fail for us during Chinese New Year. Guess now its my turn to bake for her...:)

Here's the recipe I'll like to share....

200g butter

180g brown sugar

5 medium eggs

300g flour

500g mixed fruits (soaked in 5-6 tbsps of brandy for at least 2 days)

1 tbsp golden syrup

1 tbsp orange juice

3/4 tsp mixed spice

Method:

~ Cream butter and sugar till light and creamy, gradually add in eggs.

~ Fold in flour and mixed spice, then follow by orange juice and golden syrup.

~ Lastly fold in the drained mixed fruits and mix well.

~ Pour into a tray line with parchement paper. ( I used 3 trays~2.5"x6.5")

~ Level the top and bake at 160'C for at least 50 mins to 1 hour.

~ Shower with some extra brandy on the cake once done and wrap with aluminium foil immediately. Let cool and chill for 1 day before serving.

** Cake taste better after 1 or 2 days.

Hope you like this recipe as much as I do. Cakes can be kept in the fridge for at least a month or two. But normally its all gone after 2 to 3 days..;p

Before I sign off, I'll like to wish everyone again...

A WonDerFul & HApPy NeW YeAr!!!!

Merry Christmas!!!

Ho Ho Ho!!! Merry Christmas everyone..:)
We are having a party tonight at my friend's house later this evening. Every year we'll have a Christmas party cum gathering with my old school mates, and this has been carry on since we were teenage...haha!
Well, alittle different from "Last Christmas", I've made a log cake instead. Ah....and yes! I managed to mould a Santa, a Snowman, Gingerbread man and also a house made of sponge fingers!! The rest of it...oh I bought from the nearby store...;p


A "Black Forest Cake" for the log....hope my friend's will like it...:)
At the same time I'm submitting this post to Swee San, of the Sweet Spot.....
"This is my entry for the Christmas Giveaway hosted by Swee San of the Sweet Spot"

A house built with finger sponge and some icing for the snow. Building this house was fun...like stagging sme legos..haha!

Oh the gingerbread man....this is a girl..;p LOL!! I didn't bake any, cutting out from some fondants may do the trick..;D

Below was the left over from the log..heehee! Have a peep of the cherries and the sponge...yummy! Recipe was adapted from Kevin Chai.

5 eggs

100g sugar

100g plain flour

20g cocoa powder

60g butter (melted)

Fillings:

Some whipped cream

Shredded chocolate

Pitted cherries

** I've brushed some coffee syrup + rum on the sponge before spreading the whipped cream and fillings.

Method for the sponge:

~ Beat eggs and sugar till light and fluffy. Gently fold in flour and cocoa powder, add in melted butter and mix well.

~ Bake at 180'C for 8-10 minutes on a swiss roll pan (10x14")

MERRY X'MAS!!!!!

Winter Solstice Festival / DongZhi Festival

The Winter Solstice Festival or DongZhi Festival is one of the most important festivals celebrated by the Chinese and other East Asians during the DongZhi solar term on or around December 21st when sunshine is weakest and daylight shotest.
Traditionally, the DongZhi Festival is also a time for the family to get together. One activity that occurs during these get togethers is making and eating Tang Yuan or balls of glutinous rice which symbolize reunion.
Same as before, I always prepared some Tang Yuan for breakfast or supper on that festive day serve with ginger soup and peanuts for dipping. But this year there'll be some changes on preparing the Tang Yuan. Anyway the peanuts for dipping is a must..;p

I've prepared some plain white and also some red ones with beetroot juice. That was the special one..:) I admit that the colour was not as bright red as those using colouring, but its acceptable.
There are 2 types of soups I prepared for the serving, one with sweet ginger tea and another with soybean milk. About the Tang Yuan, there are 2 types too...one with black sesame seeds filling and the other is plain.

Recipe for plain Tang Yuan:

250ml water (not neccessary to use all)

150g sugar

500g glutinous flour

Recipe for Black Sesame fillings:

Some Black sesame powder (can get from any organic shop)

Some sugar to taste

1 or 2 tsps water (purpose is to make the sesame powder into small balls for easy wrapping)

~ Mix all all dough ingredients together to form into a dough. Knead for about 5 minutes and warp with cling film. Keep in fridge for at least 30 minutes before using.

~ Take a small portion of the plain dough and wrap in the sesame filling. Seal tight and bring to boil in a hot pot of water. It is cook when the balls float.

** I didn't make the soy milk myself, but added few pandan leaves and sugar and bring the milk to boil before serving.

Recipe for the Beetroot Tang Yuan:

** Same as the plain ones, but change the 250ml of water into 250ml beetroot juice.

** Cut the beetroot into small cubes and bring to boil with water. Use only the water.

These are serve with sweet ginger tea soup and some toasted grind peanuts.

Ingredients for the Sweet Ginger Tea:

1 tbsp good quality chinese tea leaves

250ml water

2 large pieces of old ginger (pounded)

few pandan leaves

800ml water

some rock sugar or honeycomb rock sugar

~ Boil the tea leaves with 250ml water, drain and keep the water.

~ Add in all ingredients except sugar, bring to boil. Then simmer for 20 minutes.

~ Add in sugar to taste.

What do you think with these kind of servings? I like both especially the the soybean milk..:)

~Happy DongZhi Festival~

Banana Lemon Poppy Seed Cupcakes

Another week to X'mas!! Woo-hoo....there are so much to do and so many to bake!! Before that, I have to go for a quick-shopping for some X'mas gifts for the coming celebration. There will be a X'mas + Gathering + housewarming at my good friend's house on X'mas day. Of course I'll be baking something for this party, and the kids will have gifts and surprises on that day. Oh I can't wait.
Well, actually there were already a pre-X'mas party at my house last week with my parents, sisters and cousins. We had great fun, and everyone has a surprise gifts from my cousins from Singapore..:) Thank you dear cousins..:D
Then my youngest sister and me had brought the kids for a short trip to a beach resort for a 3 days 2 nights stay. Well, well of course we had great fun and we were all got tanned...LOL!

Alright, what did I bake for this trip.....some banana lemon poppy seed cupcakes for my parents and the kids. It was a new recipe from my collection and also a 1st attempt. Result was surprisingly soft and delicious.

My kitchen was filled with the wonderful smell of bananas that day and I took one right after baked. heehee! But I find that the cake was even nicer the next day..;p

Recipe for the cupcakes:

340g butter

180g sugar

2 tsps lemon juice

1 tsp lemon rind

8 egg yolks

125ml fresh milk

300g cake flour

1 tsp baking powder

1/2 tsp Baking soda

200g bananas (mashed) ~ I used beranggan banana

70g poppy seeds

100g raisins

8 egg whites

10g sugar

Method:

~ Cream butter and sugar together until pale, add in lemon juice and lemon rind and mix well.

~ Add in egg yolks one at a time, then follow by milk and fold in the flour, baking powder and baking soda.

~ Mix in mashed bananas, poppy seeds and raisins.

~ Lastly beat the egg whites with sugar until half stiff and fold into the batter slowly.

~ Spoon into papercups and sprinkle some raisins on top. Bake in a preheated oven for 30-35 mins at 180'C.

Super yummy and I was so glad that everyone loves it so much. My grandmother said she loves it and was great to have it with her favourite cup of tea..:) I'll prefer coffee then...haha!

Cheers!

And I'll try to come up with my X'mas post as soon as possible..:)

Hakka Steamed (Vegetarian) Pork with Yam

How's everyone doing during this year end holiday? Mine is super excited with full of visitors in my house and full of programms and food!! Yes, visitors are still having fun here right now, but I managed to have some quiet time for myself to update a post here..:)
Well, this was a dish that I've cooked 2 weeks ago, but only have the time to post it now. It was another of my 1st attempt, a Hakka dish which is quite porpular. Anyhow, I've cooked it with some vegetarian meat instead. Result was acceptable.

I can say this sauce was super duper delicious. It can be cook with any other dishes with meat and vege. A recipe adapted from "Hawker's Fair....Sauces"

Ingredients for Hakka Nam Yee Sauce:
8 pcs Nam yee (fermented red bean curd)
3 tbsps chopped garlic
3 tbsps chopped shallots
1 tsp chopped ginger
2 star anise
5cm cinnamon stick
3 tbsps oyster sauce
2 tbsps sugar
1 tsp sesame oil
2 tbsps Shaoxing wine (chinese cooking wine)
500ml water
a little constarch (for thickening)

Method:
~ Heat up some oil, saute chopped garlic and shallots until fragnant. Add in remaining ingredients and bring to boil. Add in some cornstarch and cook until thicken.

** Storage time : 1 month (in the fridge)

Hakka Steamed Pork Belly with Yam:

1 kg pork belly (I used vegetarian meat)

500g Yam

Marinade:

1 tbsp light soy sauce

1 tsp five spice powder

Gravy:

4 tbsps Hakka Nam Yee sauce

200ml water

Some oil for deep frying

Method:

~ Cut belly into 3-4 big pieces and mix with marinade ingredients. Dee-fry in hot oil until golden brown. Dish up and rinse with water. Use fork and prick some holes on the skin. Cut into 1.5cm thick slices. Set aside.

~ Cut Yam into 1 cm thick slices and deep-fry until golden brown, Dish up and drain. Set aside.

~ Arrange pork belly and yam onto a steaming bowl or pan and pour over gravy.

~ Steam pork belly and yam for 1-2 hours until tender. Serve hot.

** If using vegetarian meat- steam for 1 hour.

Good with a bowl of steamed hot white rice...YUM!!

Happy Holiday!!

A Surprise Birthday Cake (Black Berry Cheesecake)

Surprise surprise!! Today is another of my dear dear friend's birthday..:) I gave her a surprise!! Of course its a cake, what else?!...haha!
Since she's staying nearby, I surprise her by sending the cake over in the morning once she wakes! And a birthday song was sang while she's still in her pyjamas...lol!

This is a cheese cake which was my 1st attempt. Luckily it turns out nicely or else....stress!!
A Blackberry Cheese Cake by Kevin Chai. Love the taste of the blackberry mixed with the cream cheese...yum yum!

Layered of vanilla sponges was added, and the result is perfect! Somehow the sponges can be avoided if you like a more cheesy cake.
Recipe adapted from the book Cheese Cake with Kevin Chai but with my own version of vanilla sponge and some changes from the original recipe.

Ingredients for Vanilla Sponge:
250g eggs (weigh without shells)
110 sugar
125g plain flour
50ml water
2 tsps emulsifier
1 tsp vanilla
60g melted butter

Method:
~ Whisk all the ingredients except melted butter at high speed until light and fluffy.
~ Then fold in melted butter and bake in a 9" square tin lined with parchment paper for 40-45 mins at 180'C. Cool and sliced into 2.

Ingredients for the Cheese:
350g cream cheese
115g sugar
120g black berries (blended)
1 tbsp gelatine powder
3 tbps water
350g whipping cream (lightly whipped)

Method:
~ Beat cream cheese with sugar until smooth, stir in blended black berries.
~ Melt gelatine powder with water over simmering water. Stir into cheese mixture. Then fold in whipped cream.

Display:
~ Place a slice of vanilla sponge into a 8" square loose base tin. Spread in half of the berry cheese mixture. Cover with another sponge cake. Top with remaining berry cheese mixture and smooth the top.
~ Chilled in fridge for over night. Remove cake and decorate as desired.

Happy Birthday Grace...!!

Nice Moment

Well well...look whose there? We, bloggers had a nice chatting and dinner @ The Curve, PJ here last weekend. This was fun and I really hope that we have more time to chat next time. Well, with friends with the same interest is not that easy to find, and I'll treasure every moment I spent with all of them.

Even there were only five of us...me, Swee San (The Sweet Spot), Pei-Lin (Dodol & Mochi), Sonia (Nasi Lemak Lover) and Wendy (Table for 2), we had lots of fun!! And of course our kids were there too. I'll make sure my girl will not be that tired if she tag along next time..haha! (sorry gals, she used to sleep early...;p)

Here's some picture I took that day but too bad...miss the super yummy nice cake Swee San brought, and the yummy pancake from Pei-Lin...haizz..:( That was too delicious, that I kept munching and forgot about taking picture of it. A delicious snack that I love from Wendy, gula melaka coconut! I'm eating some right now..haha!! Have to eat very slowly or else the whole bottle will be gone in minutes! Oh and that's the butter cake Sonia brought...yummy!

(Btw, these pictures was taken before we started eating...lol)

Mmm...and alittle gift from me. A small paper cups with light clay top. Well, again forgot about the picture! It's not hand made by me, but I've been looking for it since our gathering has been confirmed. I like them so much so I guess my friends will like them too..;p

Hope to meet up again soon..^^

Japanese Cream Buns

After few days of steaming recipes I finally came back with baking..;p Alot to bake from my "waiting list" but I'll like some simple bread or buns first. There are lost to bake for this coming weekend and lots of plans for the coming weeks until X'mas! Wow....I'm so excited and can't wait for the days to come..:D
Alright now, for today's post....Japanese Cream Bread. I'm not sure why this buns has such title but its definitely a good one.

Ingredients:
(A)
120g bread flour
85g boiling water

(B)
380g bread flour
70g sugar
1/4tsp salt
8g instant yeast

(C)
120g cold milk
100g whipping cream
1 egg

(D)
40g butter

**Some cheddar cheese and dried basil leaves for topping.

Method:
~ Mix (A) well-blended to form a dough. Cover and set aside to cool. Keep into refridgerator for 12 hours. (It can be more than 12 hrs but not less)
~ Mix (B) until well blended. Add in (C) and knead to form rough dough. Add in (A) and knead mix.
~ Add in (D) and knead to form an elasic dough.
~ Let proof for 1 hour, divide the dough into small portions. (about 80g each) and mould it round. Let rise for another 10 minutes.
~ Roll it into a long oval shape then brush top with some beaten egg and sprinkle some cheddar cheese and dried basil leaves. Then let proof double in size.
~ Bake at 190'C for 10-15 minutes.

Its super soft and has a creamy taste. YUMMY!!
Just imagined I have 10 buns 2 hours ago, but now I left only 4!!! So this shows that I've succeed for another bread recipe...haha!

Hope you'll like this recipe too..:)
Cheers!!

Black Sesame Coconut Milk Kueh

After a week of my daughter's Pri-1 orientation, I think I'm more relax now knowing that she's getting use of the school enviroment and also the teachers there. I can say the teachers there are all very caring and firm enough..;) So the following week will be no problem at all.
Being stressful and busy this week, I thought a steaming recipe is more suitable for us. And also alot of fluid at this weather. Before I repeat my "old" recipes like paus or cakes, I've steamed a "new" kueh recipe instead. Well, the next will be paus..haha!..^^
Okay, this kueh has a very bouncy-soft texture, quite similar to the "Nyonya Layered Kueh" I've done long time ago. Have a look then you'll know what I mean.

Black Sesame Coconut Milk Kueh

The recipe:

Ingredients for black sesame layer:
(A)
60g water chestnut powder
50g rice flour
50g black sesame powder
300ml water

(B)
120g caster sugar
150ml water
some pandan leaves (knotted)

Ingredients for coconut milk layer:
(A)
60g water chestnut powder
50g rice flour
50g tapioca flour
250ml coconut milk

(B)
120g caster sugar
200ml water
some pandan leaves (knotted)

Method for black sesame layer:
~ Combine ingredient (A) together, set aside.
~ Bring ingredient (B) to boil. Discard pandan leaves and pour into (A) mixture. Mix well, divide into 3 parts, set aside.

Method for coconut milk layer:
~ Combine ingredient (A) together, set aside.
~ Bring ingredient (B) to boil. Discard pandan leaves and pour into (A) mixture. Mix well, divide into 3 parts, set aside.

Steaming method:
~ Lined a 7" square mould with plastic sheet. Pour in 1st part of black sesame mixture. Steam for 4 minutes. Then pour in the 1st part of coconut milk mixture, steam for 4 minutes. Alternate the layers till ingredients are used up.

~ Steam the final layer for 25 minutes. Cool kueh completely before slicing with a plastic knife.

The black sesame mixture & coconut milk mixture above

"It is indeed a very delicious kueh"...commented buy family and friends who tried them. So this is definitely a keeper for me..:)

Have a Nice Weekend!!

A Cake for a dear Friend (Triple Chocolate Cream Cake)

Last weekend we had a wonderful time and dinner out with my dear friend, BB who came visit. This was the 2nd time I see her this year since last September, but we miss her so much and seems like we have not enough time to chat..haha! Actually we've been chatting for hours that day..;p

This is the chance for me to bake for her now...to celebrate her belated birthday..:) I was so excited that I've planned this for weeks..haha! I'm alittle stress while baking and decorating this cake cause I really want it to be a perfect one before I give this to her. But somehow I still find that my work alittle rough..;p

First I've moulded some roses with chocolate fondant and let dry for 2 days. Think this will be nice on a chocolate cake..:)

A cake with chcolate sponges with a layer of "dark chocolate cream", "milk chocolate cream" and lastly "white chocolate cream. Simple decorations with the roses and strawberries, which were all her favourites.

Oh the side..well since I know my work is going to be rough, I've made some chocolate swirls for the side decorations. And here's the cake, Triple Chocolate Cream Cake just for you....Happy Belated Birthday BB, my dear dear friend..:)

If you like the recipe....
*Prepare the chocolate sponge with any sponge recipe you have then slice into 3 layers.

Dark Chocolate Cream:

100g dark chocolate (melted)

1 tbsp cornoil

50g fresh cream (whipped)

1 tbsp chocolate emulco

Milk Chocolate:

50g dark chocolate, 100g white chocolate (melted)

1 tbsp cornoil

100g fresh cream (whipped)

White Chocolate:

100g white chocolate (melted)

1 tbsp cornoil

50g fresh cream (whipped)

~ To make chocolate cream, melt chocolate separately. Stir in oil and fold in whipping cream.

~ Spread dark chocolate cream on the first layer of sponge then sandwich the 2nd layer and top with milk chocolate cream. Sandwich the 3rd layer of sponge and top with white chocolate cream.

~ Coat the cake (side) with milk chocolate cream. Decorate sides with your desire patterns. ( I melted some dark chocolate then spread them using a spoon on a parchment paper and leave to set in the fridge)

Hope you like this cake my friend..:)

Chocolate Milk Buns

I know alot of you will never like Mondays after a relaxing weekends. Especially if you need to wake up early and stuck in the jam...me too!! But today (which is a Monday) is a very excited one and the most happiest one for me! That was because my daughter is going to her pre-1 orientation! And I actually acoompanied her from the early morning until her school dismissed..haha! Yup, I do feel tired but very happy..:) I think all the parents at the school this morning feels the same way as me..;p

Now about today's post...its a new buns recipe I've tried a couple of days ago. Not much time consuming and the result was surprisingly soft.

Chocolate Milk Buns! Anyway the fillings can be anything you like...fruit jams, red beans etc etc.
Here's the recipe....

30g condensed milk (already been reduced)
10g egg
80g cold water
1/4tsp salt
3g instant yeast
130g bread flour
20g plain flour
3g milk powder
15g butter

Fillings:
Shredded dark chocolate
Raisins (Optional)

Method:
~ Mix well all ingredients except butter into a dough then add in butter to knead into a elastic dough.
~ Leave to prove for 30 minutes at least.
~ Divide dough into 70g each (or maybe small if you prefer). Shape into balls and let to prove 5-10 minutes.
~ Flatten balls and wrapped in fillings as shown below.
~ Roll up then placed in a muffin pan.
~ Let prove until double sizes (around 15 minutes) then brush with egg wash.
~ Bake at 190'C for 12-15 minutes.

Wrapped in fillings......
Roll up like a tiny swissroll.......

The buns were really soft and everyone who tasted it said nice..:) I like this cause its really fast and we can have the hot buns in no time!

My daughter said they looked like little snails after baked..haha! Try out the recipe and let me know whether you like it or you love it...:D

Cheers!

Last day of Kindie

Yesterday was my bad bad day. Very bad, that I lost the thing I adored so much..:( That makes me so angry and sad but I'm very fortunate that I have lots of friends to cheer me up. "Thank you" to all my wonderful friends for being so supporting and caring..:)
Well, there is one more thing that keep me looking forward..that's my daughter's last day of school in her kindie. I've promised her that I'll make something special for her friends for the final day party. Okay, I admit that they were not that special, for those were cupcakes again...haha! But with the figurines on top....they should love it..:)

Here they are.....(left) for boys and (right) for girls with their names on it...^^


A closer look on those little cuties...that took me few hours to complete all of them. The same chocolate cupcakes which I posted long time ago, but this time added dark rich melted chocolate. Guess all kids love chocolate..:)


My daughter has been telling me that she'll miss the school and can't believe that she's really leaving the school..;p And I hope she can cope with her pri1 next year.

Not to forget about the teachers in her school, They have done alot and were so caring for all these years. Here's a tiramisu for the teachers and hope they'll enjoy it..:)

A simple recipe from my sister which we did for my grandma's birthday last month. If you like, do view here for the recipe..:)

Happy Holiday!!!!

Bananas Fatt Goh 香蕉发糕

School holiday will be here soon, but this year will be a busy holiday for me instead. My daughter will be starting her orientation for Pri 1 next week, and that mean I have to wake up early in the morning at 630am to prepare her to school for 2 weeks!! Oh dear, that means I got have less sleep then..haha! After that we'll be having visitors for the following weeks until X'mas!...Yup, I'll be very very busy..;p Let's hope everything goes smoothly and have a nice year end holidays..:)

About today's post, a very traditional cake called "fatt goh" that most of the chinese will like to have during Chinese New Year or maybe on some celebrations. It means "Good Luck in fortune"...and always hope that these cakes will have a nice split on top of after steaming. Somehow, mine (splits) were not as nice as I hope for but they were soft and fluffy as I thought..:)

This cakes have a soft and slightly chewy texture with bananas flavour. Of course besides bananas, you can always replace with some other fruits or even taro (yam).

Here's the recipe...

Starter dough:

60g plain flour

1tsp instant yeast

50ml water

Ingredients:

200g ripen bananas (mashed)

150g plain flour

1/2 tbsp baking powder

120g sugar (reduced)

125ml coconut milk

Method:

~ Combine all ingredients in starter dough, mix well into a rough dough. Leave to ferment for 2 hours.

~ After 2 hours, combine sugar, baking powder, mashed bananas, coconut milk into the starter dough. Mix well.

~ Add in flour and stir well.

~ Place paper cups into fatt goh moulds (I used a muffin tray), fill in batter till 3/4 full.

~ Steam over rapidly boiling water for 20 minutes.

Left over fatt goh can be panfried after dipping in a beaten egg mixture. Just slice them into thin slices and dip into the egg mixture and panfried until brown on both sides. You'll have a crispy fatt goh then..:)

Cheers!!

Fruit Jam Puff

This coming weekends will be a very busy one for me....my daughter is going to have her graduation ceremony!!! I'm so excited and I just can't wait to see her wearing the robe..haha! Okay, I know I'm abit over excited for she's only 6...heehee! But seeing her wearing her robe makes me feel like she's a big girl now and I just can't wait to prepare her to the primary..;p
Alright, lets talk about today's post. "Puffs"! I like this version of puffs which filled with fruity jams instead of cream or custard. They had a very fuirty taste and a light texture.

The steps are easy to follow but alittle time consuming during the process.

Ingredients:
200g bread flour
50g superfine cake flour
30g butter
1/4tsp salt
130g water
130g pastry margarine
*1 egg yolk (beaten)

Method:
~ Mix all ingredients together except pastry margaring and egg yolk into a dough.
~ Press till form a smooth dough. Rest for 10-15 minutes.
~ Roll pastry margarine into square shape on a plastic sheet. Flatten dough and place the pastry margarine on top of the flatten dough.
~ Wrap up then roll out into a big rectagle sheet. Fold in 4 folds and rest for 10-15 minutes.
~ Repeat this folding process for 3 times.
~ Roll dough into a thin sheet, use a cutter to cut out base and top (as shown below)
~ Brush egg yolkon the base and stick the top together.
~ Place on the tray with parchment paper and bake for 20-25 minutes or until golden brown at 180'C.
~ Cooled and fill with jams.

I like the blueberry jam fillings the most but may daughter prefer eating in another way...with chocolate!! Oh, about the jams...I used those blueberry and strawberry fillings from bakery stores. I think you can eat them with any fillings you desire, they may taste great too.

See the puffs with the layered pastry? They were so crunchy and light. Yummy!

Below was what my daughter prefer..with melted chocolate...she took 6 in a go!!

Have a great weekend!!