dunelm
Master
Oh dear, this pioneer stuff is a bit hit and miss isn’t it, but thank you for being the first. Will cross the not so fancy pizza tray off the list.
Love Kew Gardens
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What have you eaten today? (Low carb forum)
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Oh dear, this pioneer stuff is a bit hit and miss isn’t it, but thank you for being the first. Will cross the not so fancy pizza tray off the list.
Love Kew Gardens
dunelm
Master
Didn’t get up until 1130 today - a comatose jet lag catch up - well that’s my story.
So, no breakfast and skipped lunch also.
I did make some chocolate today - dark, bitter and shoved 50g of low carb granola into it just for a bit of crunch - well it is Easter and I didn’t have a rabbit to hand.
Dinner; grilled halloumi salad with a lemon drizzly thing followed by chia pudding made with chia seeds, kefir, raspberries and a spoonful of chocolate granola. Some merlot and then some merlot.
So, no breakfast and skipped lunch also.
I did make some chocolate today - dark, bitter and shoved 50g of low carb granola into it just for a bit of crunch - well it is Easter and I didn’t have a rabbit to hand.
Dinner; grilled halloumi salad with a lemon drizzly thing followed by chia pudding made with chia seeds, kefir, raspberries and a spoonful of chocolate granola. Some merlot and then some merlot.
What are these papers of which you speak? (We read all our news online these days, although we do subscribe to The Times and Sunday Times online.)
Profiterole Triumph!
I made up half the pack which yielded 18 choux blobs the size of small eggs.
Had to cook them in 2 batches, which was a good thing, because the first batch overcooked.
So For the next batch i knocked 20 degrees and 20 mins off the cooking time, and they turned out v well.
After cooking, they were the size of BIG lemons
And this after they had been filled with whipped cream and smothered with my choc sauce (melted 70%lindt with double cream stirred in, with a little erythritol).
Mr B declined the choc sauce, and had his vile Walden Farms caramel sauce instead. But that didn’t deserve a pic because it looked a bit manky.
Will definitely do these again.
I made up half the pack which yielded 18 choux blobs the size of small eggs.
Had to cook them in 2 batches, which was a good thing, because the first batch overcooked.
So For the next batch i knocked 20 degrees and 20 mins off the cooking time, and they turned out v well.
After cooking, they were the size of BIG lemons
And this after they had been filled with whipped cream and smothered with my choc sauce (melted 70%lindt with double cream stirred in, with a little erythritol).
Mr B declined the choc sauce, and had his vile Walden Farms caramel sauce instead. But that didn’t deserve a pic because it looked a bit manky.
Will definitely do these again.
DJC3
Master
@Goonergal were those moulds silicone? Ive had trouble getting chocolate to stick to the sides of them too when trying to make low carb Bounty bars. I ended up just putting a layer of chocolate on the bottom and a layer of coconut on top.
Chook
Expert
Profiterole Triumph!
I made up half the pack which yielded 18 choux blobs the size of small eggs.
Had to cook them in 2 batches, which was a good thing, because the first batch overcooked.
So For the next batch i knocked 20 degrees and 20 mins off the cooking time, and they turned out v well.
After cooking, they were the size of BIG lemons
And this after they had been filled with whipped cream and smothered with my choc sauce (melted 70%lindt with double cream stirred in, with a little erythritol).
Mr B declined the choc sauce, and had his vile Walden Farms caramel sauce instead. But that didn’t deserve a pic because it looked a bit manky.
Will definitely do these again.
OMG, they look gorgeous. Drool.....
Profiterole Triumph!
I made up half the pack which yielded 18 choux blobs the size of small eggs.
Had to cook them in 2 batches, which was a good thing, because the first batch overcooked.
So For the next batch i knocked 20 degrees and 20 mins off the cooking time, and they turned out v well.
After cooking, they were the size of BIG lemons
And this after they had been filled with whipped cream and smothered with my choc sauce (melted 70%lindt with double cream stirred in, with a little erythritol).
Mr B declined the choc sauce, and had his vile Walden Farms caramel sauce instead. But that didn’t deserve a pic because it looked a bit manky.
Will definitely do these again.
How was the taste and texture of them? Is there any point asking if these will freeze OK?
D
Deleted member 308541
Guest
A bit more trivia, in the UK butchers use back slang and sausages are pronounced swags or were where I worked <1970.@Tipetoo thanks for answering the burning question of the day
Perhaps, but there’s too much oil about in the carnivorous pizza recipe to put it straight in the oven. Experimentation required.
shelley262
Expert
Hi all
Eldest son sadly not well enough for family get together today so just a few of us - but lovely day weather wise and company and managed a walk with youngest sons dog cooper - who is still recovering from his op about 10 days ago but doing well.
Breakfast bacon and egg
Lunch cooked ham and some cheese
Dinner one poppadom (3 g of carb) with raita - first poppadom for very long time and really enjoyed, small amounts of two curries, lamb and chicken with fresh coriander, followed by sf jelly and cream then coffee and square of montezumas 100% choc
We ate outside in garden amazing just like summer need to make the most of it !
Eldest son sadly not well enough for family get together today so just a few of us - but lovely day weather wise and company and managed a walk with youngest sons dog cooper - who is still recovering from his op about 10 days ago but doing well.
Breakfast bacon and egg
Lunch cooked ham and some cheese
Dinner one poppadom (3 g of carb) with raita - first poppadom for very long time and really enjoyed, small amounts of two curries, lamb and chicken with fresh coriander, followed by sf jelly and cream then coffee and square of montezumas 100% choc
We ate outside in garden amazing just like summer need to make the most of it !
Yes, they were silicone - intended for making tea cakes according to Lakeland (all their egg shaped ones were tiny).
Hahaha!
They won’t last that long...
The texture was not really very profiterolly.
When each choux ball rose in the oven it did so in a big thin-shelled bubble (think egg shell) with the base of the ball being thicker.
However, since a Twue Profiterole is nothing more than a vehicle for whipped cream and choc, they do their job extremely well, with a lovely big cavity for the whipped cream.
How about having two shelves as close together as your oven allows, with the pizza tray on top and something like a cookie sheet or shallow baking sheet below to catch any fatty drippage? Alternatively, asa th epizza tray isvery wide, you could sit it on the rum of the shallow cookie sheet, provided there'd be a small void to allow air to circulate?
I had wondered about the parchment too.
I will give that a go. Thanks.
DJC3
Master
But what would you use to line the bottom of a guinea pig cage, or cat litter tray?
Breakfast: my usual low carb coconut ‘porridge’ with strawberries and cream washed down with a black coffee.
Lunch cooked by my daughter again (how long is she home for? I could get used to this!) fried eggs and bacon with stir fried courgette and aubergine with low sugar ketchup followed by Greek yoghurt and raspberries.
Mid afternoon at Nero’s: coconut cappuccino and a chocolate Carb Killa bar
Dinner: Chinese take away, 1/4 crispy duck with veggies and a smidge of sauce (left all the pancakes today as had had a few more carbs than usual already today) followed by SF jelly, cream and LC chocolate granola
Lunch cooked by my daughter again (how long is she home for? I could get used to this!) fried eggs and bacon with stir fried courgette and aubergine with low sugar ketchup followed by Greek yoghurt and raspberries.
Mid afternoon at Nero’s: coconut cappuccino and a chocolate Carb Killa bar
Dinner: Chinese take away, 1/4 crispy duck with veggies and a smidge of sauce (left all the pancakes today as had had a few more carbs than usual already today) followed by SF jelly, cream and LC chocolate granola
DJC3
Master
Profiterole Triumph!
I made up half the pack which yielded 18 choux blobs the size of small eggs.
Had to cook them in 2 batches, which was a good thing, because the first batch overcooked.
So For the next batch i knocked 20 degrees and 20 mins off the cooking time, and they turned out v well.
After cooking, they were the size of BIG lemons
And this after they had been filled with whipped cream and smothered with my choc sauce (melted 70%lindt with double cream stirred in, with a little erythritol).
Mr B declined the choc sauce, and had his vile Walden Farms caramel sauce instead. But that didn’t deserve a pic because it looked a bit manky.
Will definitely do these again.
These look wonderful but I can’t find your original post - what packet did you use to make the choux?
I knew there was a reason, other than cramping out gadabout lifestyle that we don't have pets. No newspapers for their toileting.
Doh!
maglil55
Expert
I also have one of these. Had it a long time (this is a newer model). It cooks the pizza on a stone and the pizza that emerges is very authentic. I am intending using it again with the Dr Almond mix. Would probably work with your mix but it is quite large and quite pricey.
Giles & Posner EK2309 Italian Stone Baked Bella Pizza Maker Oven, 1200 W, Red https://www.amazon.co.uk/dp/B01M1HUCOD/ref=cm_sw_r_cp_apa_i_Qv4UCbCDMYVZW
