Hi folks.
You really did not think the opening line was going to change did you? It's become synonymous with the Cravings site. As is the end line. They shall probably stay till the end of time. Why? Because they are me, part of what makes myself and the blog who and what we are. Plus it's just good manners to be polite and greet people if you ask me.
I am beyond excited to introduce you to today's guest. I have the one and only Jill Colonna from Mad About Macarons here today to share a very special treat with you. I met Jill through Foodbuzz which is a site where us crazy foodies hang out and share our recipes. The first time Jill visits your blog you have that moment of exhilaration that comes when someone major just stopped by. You are intimidated, probably start to sweat a little, question whether your recipe was Jill worthy. Then the next time you have an exchange you start to panic again, I mean this is Jill Colonna after all, author of Mad About Macarons. You realize as you start to calm down that she is the nicest lady on the face of the planet. You begin to question yourself, thinking maybe she's just being nice. Well, she is being nice, it's who she is. She embodies grace and kindness. I've come to know Jill as not only a smart and successful woman, but a loyal friend, and a remarkable mother. I am lucky to count her amongst my foodie friends. And yes this is sentimental but I can't help myself, I adore this lady. She also has a brilliant sense of humor which you all know I regard very highly in my friends. I encourage you to check out her website, Mad About Macarons.  You can also order her cookbook, Mad About Macarons on Amazon which I am planning on buying for myself for Easter having the Easter Bunny bring me. I am so jealous of Jill's Paris life. I spend many hours day dreaming about shopping in the village with her, making little macarons with perfect feet on them, and laughing like school girls. All of this is in a non creepy stalkerish kind of way of course. No really. I'm totally normal. No need for a restraining order quite yet. Passport is still being processed so you have tons of time yet. *grins and hands you all over to the lovely Jill*
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When Kim asked if I'd like to guest post, I went crazy with excitement. What can I say? It takes no guesses at first to spot that Kim and I have something in common with our blog titles: she's a lunatic and I'm mad.
Anyone who hasn't had a taste of Kim's infectious humour, let me guide you to her page that introduces herself: 'My Story'. It's hilarious - one of her fans comments, "You're still a total candidate for the funny farm but we love you. You make us laugh." She certainly does; we all need a good dosage of laughter in our lives and when food is  involved en plus, then we're in happy land.
To help me decide what to make for Kim, I consulted her list of things about herself. Er, point 2: "I am an extremely picky eater and don't like most foods". Crumbs. Reading down the list she's right. Luckily, when Kim hinted she wanted to try her hand at choux buns - bingo. Have you ever heard of Chouquettes?
Chouquettes are mini versions of choux buns. For anyone who hasn't made choux buns before, then this is a great way to start and children adore playing with a piping bag! They are so small that they're not even filled: instead they're simply coated with pearl sugar. Only one warning: they are Addictive.
Just to give you an idea: in France, we buy them at the Boulangerie by the kilo. There's no such thing as having two or three. The children pounce on them at goûter time (afternoon snack to tide them over until dinner later) straight after school. Recently they have been making their own. They realised quick enough it was far better than spending their pocket money and it tastes far better when they have made them all by themselves. If only they could grasp the cleaning up bit afterwards. Any training tips?
Chouquettes are so incredibly airy-fairy light, that you can have a few. What I love about choux dough is that it's so quick and easy to make. Made with water/milk, butter, flour and eggs, the humidity of the dough makes it rise in the oven without using any yeast or rising agents. It can also keep up to 5 days in the fridge. If you only use some of it, keep the piping bag in the fridge, remove an hour before you need to bake (to bring up to room temperature) and hey presto. Ready in 15 minutes.
Here, the children topped them with pink sugar sprinkles for a Valentine's pinky look - and even dyed them pink. The pink didn't show much after baking but we added some rosewater (or you could add orange flower water.) It just added a subtle je ne sais quoi, but this is entirely optional.
As Kim loves pistachios, she could decorate them with crushed pistachios as a nutty twist to the classic chouquette. Or try giving them a knitted sweater look with a sugary topping, with a pistachio flavour? I wanted to give Kim a fancy shot with them piled on a plate, but as you can see from the photos, the chouquettes never made it that far!
Ingredients
Instructions
- Preheat the oven to 180°C. Boil the water, milk, orange flower water, salt, sugar and butter in a large saucepan.
- Once boiling, quickly add the flour and whisk until the dough is smooth and comes away from the sides of the pan.
- Transfer to a mixing bowl (I used an electric mixer but there’s no need) and gradually add the eggs. Whisk until you have a lovely smooth,
- sticky paste. At this point, you can transfer the pastry to a piping bag
- and keep refrigerated for up to 5 days.
- Using a piping bag, pipe out small heaps on baking trays covered in greaseproof/baking paper (or Silpat) Leave a good space between each mound, as they will spread out during baking. They do have a funny shape when you pipe them, but in the oven you’ll see the chouquettes even out and puff up into little sugary balls.
- Brush with a glaze of one egg yolk mixed with a tablespoon of water and sprinkle with pearl sugar. Bake in the oven for 15 minutes.
P.S. I apologise for my spelling to Kim's American friends. I use UK English so please don't correct me otherwise I'll cry. Hysterically.
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I cannot thank Jill enough for sharing her recipe for French Chouquettes with us today. I am going to attempt these myself and Jill you know I am putting pistachios in them. It's just how I roll. I am so thrilled with Jill's choice of recipe. I have been wanting to make choux for some time now and this is the perfect mini choux recipe. I've tackled eclairs but not choux. Now if I could just hop on a plane and get a macaron lesson from Jill I'd be all set. One day my dear friend, one day we will stroll the streets of Paris, do some serious damage in the shops and then eat ourselves silly in some little french pastry shop together. It's a date. Lunacy and Madness, we'd make great superheroes!
Make sure you stop by Jill's website Mad About Macarons. I'd also encourage any one wanting to learn to make macarons to buy Jill's book, Mad About Macarons through Amazon.
Toodles and smoochies! xx
Jen at The Three Little Piglets
Jill does indeed embody grace and kindness! And she is such a joy to work with!
Kim Bee
Isn't she the bomb? I just adore the lady. Been an absolute pleasure today.
Kim Bee
Hi everyone. Had an important appointment all day today so I've been out of touch. Home but running back out for a bank appointment now. So glad Jill is here to reply to you all. I shall stop back as soon as I get home.
Christine
Great guest post and recipe. Looks so good.
Kim Bee
Thanks so much Christine.
torviewtoronto
lovely post this looks yummy lovely snacks
Kim Bee
Hi Akheela, thanks for stopping by. Thanks again for the giveaway. Loving those containers.xx
Alyssa
These are so pretty. I wish my oven had more than two tempuratures-burn or raw. I would be so upset if I made this dough perfectly only to have my oven ruin it. These are on my list of "things to make when I have a better oven." Great guest post!
Kim Bee
Lol, that would be awful. I have no idea what kind of oven you're going to get but I have the dual fuel G.E. and love the thing to bits. It's not inexpensive though. A bit pricey.
Marina@cowboycountryvegetarian
Kim, this is my first visit to your new blog. It's awesome, and pink! Those macarons are so delicious! Wow! Congratulations on your new "place". Missed you those days, though...
Kim Bee
Lol, thanks. I had to add pink. Hopefully it doesn't offend the boys who visit. Thanks so much, I am adjusting slowly to wordpress. It boggles my mind a little bit.
Sandra's Easy Cooking
Kim Love your new blog setting/background..ok whole thing!:))
you know what else I love..I love both of you!!! What a fun post, and Jill those look incredibly tasty! If my hubby was closer he would knock on your door!:))
Well done ladies, well done!!!! Wishing you both beautiful weekend!!!
Kim Bee
Thanks so much Sandra. Love you too. xx
Hester @ Alchemy in the Kitchen
If this is an asylum, then book me in! What a treat - two of my favourite bloggers in one gorgeous post (Parsley Sage over at The Deep Dish calls this kind of occasion a "Superpost" and this definitely fits the bill. Love the new site, Kim and Jill, yet another fabulous recipe.
Kim Bee
Aw thanks Hester. How sweet are you! Stop by any time. I love hearing nice things like this.
Parsley Sage
Awesomeness! Great blogger-mash up. Jill's chouquettes are so cuto! I'm sure they're equally delicious 🙂
First time at the new site! It's brilliant!
Kim Bee
Thanks so much. I am really happy with it. Now wordpress is killing me though. Lots to learn. But the design and layout are awesome.
Living The Sweet Life
ohhh - - these look so fancypants, yet they're so easy to make. I love recipes like that 🙂
Kim Bee
My fave kind of recipe is an easy one. Delish is a bonus.
Nava Krishnan
what an awesome sharing and loving looking at the pics.
Kim Bee
Thanks so much for coming by.
Emily @ Life on Food
What a great guest post! You both are like two peas in a pod. The little chouquettes are super cute! And I have a thing for the English spelling. I do it at times to but I am not European in any way or form so I get corrected.
Kim Bee
Lol the English spelling is always nicer if you ask me. Love it. Thanks for coming by.
Jackie @ Domestic Fits
Ha! Mad Lunatics are the best! You both are my kind of people 🙂 Kim, thank you so much for introducing us to another crazy woman to adore 🙂
Kim Bee
Thanks Jackie, always happy to have another Lunatic to hang with. xx
Stephanie @ Eat. Drink. Love.
These are beautiful! I have always wanted to try making choux so these would be a great way to start! Great post, Kim and Jill!
Kim Bee
Me too Stephanie. I made eclairs and had beginners luck so here's hoping the same is true of choux. Thanks for visiting.
Valerie @ From Valerie's Kitchen
I'm incredibly hungry right now and those pictures just about did me in. Beautiful!
Kim Bee
Thanks so much! Sorry I made you hungry. Lol!
Peggy
These look awesome Kim! I think every time I read a blog, Kim's guest posting there - but trust me, I'm not complaining =)
Kim Bee
Thanks. I lol'd at that. I rarely guest on others but I do have guests here once a week. I must seem like I am everywhere some days. I am trying to take over the world one recipe at a time. *evil cartoon supervillain laugh inserted here*
easyfoodsmith
Awesome guest post Kim. The Chouquettes look so pretty Jill!
Kim Bee
Thank you so much. It was a pleasure to host Jill here at the asylum.
Magic of Spice
Hi Kim, so fun to see Jill here 🙂
Jill just as I suspected...these chouquettes are amazing!
Kim Bee
Thank you so much. I was thrilled when she agreed to do this.