fp: jalan2 hujung minggu @ kamata

Jalan2 di hujung minggu ke Kamata. Keluar dari rumah selepas Zohor kerana mengikut ramalan cuaca hujan akan turun di sebelah petang.
1. Lunch di Saizeriya
2. Beli barang2 rumah di Daiso 100 Yen shop: banana case, etc
3. Beli chou cream (atau cream puff) di Beard Papa’s
4. Beli pakaian untuk anak2: Alya (skirt dan t-shirt), Zakwan dan Zarul (t-shirt dan seluar Go Onger)

Kami balik dengan gembira. (ingat tak lagu sambil melukis muka yang mula dgn hujan rintik2….)

A profiterole or cream puff (U.S.) is a food made from a small, round baked choux pastry filled with a sweet filling. The most common form nowadays is a dessert filled with whipped cream or pastry cream, and often served with chocolate sauce or a caramel glaze.

Preparation
The choux pastry is piped through a pastry bag into small balls and baked until they puff up and become largely hollow. It is filled by slicing the choux, filling, and reassembling, or by injecting into a slit or hole with a pastry bag.

Presentation
The most common dessert presentations involve a pastry cream, whipped cream, or ice cream filling, and are served plain, with chocolate sauce, or with a crisp caramel glaze. They can also be topped with powdered sugar, frosting, or fruit.

Filled and glazed with caramel, they are assembled into a type of pièce montée called croquembouches, often served at weddings in France. Profiteroles are also used as the outer wall of Gâteau St-Honoré.

Gougères
Gougères are the savoury equivalent of profiteroles, and may be filled with a cheese mixture, game puree, etc. They are generally used as an hors d’oeuvre or a garnish or dumpling for soup.

History
The origin of both the pastry and the name are obscure.

The word (also spelled prophitrole, profitrolle, profiterolle) has existed in English since the 16th century. The original meaning in both English and French is unclear, but later it came to mean a kind of roll ‘baked under the ashes’. A 17th-century French recipe for a Potage de profiteolles or profiterolles describes a soup of dried small breads (presumably the profiteroles) simmered in almond broth and garnished with cockscombs, truffles, and so on. The current meaning is only clearly attested in the 19th century.

From WIKI

ouh saya sungguh ingat lagu hujan rintik-rintik itu. masa kecik selalu nyanyi lagu tu ngan akak sambil melukis. Sat 31-May-2008 01:43
Posted by:little_princess hasmawati@iiu.edu.my – [Link]
IP: 61.245.103.73

hasma: dalam nihonggo lagi byk version…anak2 pandai la nyanyi dan lukis…hehe Sun 1-Jun-2008 12:21
Posted by:nash nzainal@hotmail.com – [Link]
IP: 125.54.68.201

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