The other night, I realized that I had forgotten to make this very obvious Ghibli character with cream puffs, and I had to make them.
Non-bento #13: Makkurokurosuke cream puffs…?
Created and eaten on: 4/9/2009
I think cocoa powder was too smooth. Maybe I’ll dip it in chocolate and put some chocolate sprinkles on it next time.
Well, no bento blog today (read below for my excuse), so I’m going to post a bunch of pictures from “Totoro cream puffs 2.” It’s basically the same as the “Totoro cream puffs”, but I added Chuu-Totoro which I dusted with powdered sugar and green tea powder.
I stayed up very late last night, preparing food for today’s bento, and woke up super late. T_T So I had to pack last night’s leftovers for lunch. Arrrrgh!
I have no idea why my cat decided to let me sleep in this morning, usually she wakes me up by chewing my hair. As much as it annoys the hell out of me, nothing works better than my cat chewing my hair to wake me up in the morning. Yes, my cat grooms my hair. It sounds cute, right? But it hurts. She chews on it and pulls. Apparently she crawled right on top of me twice this morning. My boyfriend said he tried to wake me up, but I guess I went back to sleep. He probably should just chew my hair next time.
Also I had to finish up Totoro cream puffs this morning, so it was very chaotic in our kitchen this morning. I asked my boyfriend to finish up putting faces on Totoro so I could get ready. I think he did a very good job! As I mentioned in my previous post, I’ve been making tons of cream puffs for “how to make Totoro cream puffs.” Since I brought them to work twice already, I asked my boyfriend to take them to his Japanese class tonight.
Making cream puffs is very addictive. Overall it’s fairy easy, but each time, I feel like “hmmm, if I do this that way, it’ll be even better…” and makes me want to try again. And that’s the reason I made cream puffs about 5 times within a week. It makes me really happy when the puffs are puffed up exactly the way I want. I forgot to mention in my how-to (and I will add it later), but you can freeze cream puffs!
You can freeze just the puffs after you bake them, make a slit and let them cool down. Put them in an airtight container and freeze them. When you eat, take them out the freezer, and let them thaw at room temperature before you put custard cream or whipped cream in.
You can freeze the puffs after you put custard cream (or ice cream in this case) too. Put them in an airtight container and freeze them. When you eat, take them out the freezer, and leave them out for 5~10 minutes at room temperature until the skin is soft enough to eat. And you’ll have cream puff ice cream!