tag:blogger.com,1999:blog-1162723997377651168.post6326610938726331402..comments2023-04-28T04:26:02.677-04:00Comments on Monique's Patisserie & Baking Experience: Day 117 - Croque en BoucheMonique Antoinehttp://www.blogger.com/profile/15571169610382260905noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-1162723997377651168.post-10693789293196068812010-07-20T01:00:38.447-04:002010-07-20T01:00:38.447-04:00Update pleaseUpdate pleaseCarolnoreply@blogger.comtag:blogger.com,1999:blog-1162723997377651168.post-21225487045640930442010-07-11T23:15:59.575-04:002010-07-11T23:15:59.575-04:00Well, we made it in two days so we did not fill it...Well, we made it in two days so we did not fill it with vanilla or choclate pastry creams. The reason is that if we put it in the frige the caramel would melt, and if we left it out the pastry cream would go bad. But if you have ever had a cream puff, it would taste just like it but with caramel.Monique Antoinenoreply@blogger.comtag:blogger.com,1999:blog-1162723997377651168.post-35240800710150333872010-07-11T20:47:16.658-04:002010-07-11T20:47:16.658-04:00You see these at Christmas time alot. How does it...You see these at Christmas time alot. How does it taste? I've never tired one.Carolnoreply@blogger.com