Do you think proffiteroles are eseentially just a round shape eclair? Whether you agree or not, what's your preference? 
Anything else you can think that is essentially same with another but packaged or presented differently to suit the market? |
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see I did not know this about the fillings , probably because when I get that close to either I start uncontrollably, trembling.. and all consideration for the difference is overwhelmed by the thought give me the cake, give me the cake I want the cake ... |
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Cornflakes and frosties....frosties are cornflakes with sugared water over them...it is known in the industry as"added value" a simple thing that costs a fraction of a penny but makes a huge difference in sale and profit margins... Big money for a simple "added value" 🥴 |
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Yeah, kind of, but easier to share a pile with a friend and get spicy.
Calzone is just folded pizza it even says that on the menu. Uramaki It’s just an inside out Maki that’s what the name even means
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ah you see I fill the bowl to capacity with cornflakes , pour boiling water over then , drain it of after its mushed them. Then sprinkle with sugar , and add milk... its like a cornflake porridge, and in my opinion taste fantastic... |
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By (user no longer on site) 23 weeks ago
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"They are im not overly fussed on cream so they are good as not as big as an éclair.
I know but usually stop at two eclairs. With profiteroles I never know when to stop "
Same  they ARE very moreish! |
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By (user no longer on site) 23 weeks ago
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"They are im not overly fussed on cream so they are good as not as big as an éclair.
I know but usually stop at two eclairs. With profiteroles I never know when to stop "
You’re supposed to stop? 😲 |
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"They are im not overly fussed on cream so they are good as not as big as an éclair.
I know but usually stop at two eclairs. With profiteroles I never know when to stop
You’re supposed to stop? 😲"
That was news to me as well! |
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