HI Kay :-) Here are several recipes that I found for you on the internet.

Choux aux Fraises
(Pronounced: shoo / oh / frehz)
Cream Puffs filled with sweetened Strawberries and Vanilla Whipped Cream.

For the cream puffs:
1/2 cup water
1/4 teaspoon salt
1/4 cup unsalted butter, cut into pieces
1/2 cup plus 1 Tablespoon flour
3 large eggs, room temperature
1 egg beaten, for glaze
For the Filling:

1 quart of strawberries, hulled & cut in half
2 Tablespoons sugar
Crème Chantilly:

1 1/4 cups heavy cream, well chilled
2 Tablespoons granulated sugar
1-1/2 teaspoons vanilla extract
For dusting the puffs: confectioner's sugar

Preheat oven to 400F. Line two baking sheets with parchment paper and lightly butter the paper. Place a bowl and beaters in the freezer to chill.

1. Sprinkle the strawberries with the sugar and place in the refrigerator to chill while making the cream puffs.

2. Heat the water, salt and butter until the butter melts. Bring to a boil and remove from heat.

3. Immediately add the flour and stir quickly with a wooden spoon, until smooth.

4. Set the mixture over low heat and stir for about 30 seconds. Remove and allow to cool for a few minutes.

5. Add 1 egg and beat it thouroughly into the mixture. Beat in the second egg until the mixture is smooth.

6. In a small bowl, beat the third egg. Gradually add enough of this egg to the dough until it becomes shiny and soft enough to just fall from a spoon.

7. Make mounds of dough using a pastry bag with a medium plain tip or 2 tablespoons. They should be about 1-1/4-inches in diameter and brush lightly with the egg glaze. Using the back of a fork, very gently push down any points because they will burn.

8. Bake about 30 minutes. Remove from oven and cut off the top third of each puff. Transfer to a rack to cool.

To make the Crème Chantilly:
1. Pour the cream into the chilled bowl. Add the sugar and the vanilla and whip with the chilled beaters until stiff. Refrigerate until ready to use.

Assemble right before serving:

Fill the puffs with the chilled strawberries. Use a pastry bag with a star tip to pipe rosettes onto each puff. Allow the berries to peek out from underneath. Set the top part of the puff on top and dust with confectioner's sugar.

Choux au chocolat à la liqueur au café
(Pronounced: shoo / oh / show koh lah / ah/ lah / lee kuhr / oh / kah feh
Cream Puffs filled with Chocolate and Kahlua Cream.
Ingredients

For the cream puffs:
1/2 cup water
1/4 teaspoon salt
1/4 cup unsalted butter, cut into pieces
1/2 cup + 1 Tablespoon flour
3 large eggs, room temperature
1 egg beaten, for glaze
For the Filling:

5 oz. semisweet chocolate, chopped
5 large egg yolks, at room temperature
7 Tablespoons granulated sugar
2 Tablespoons plus 1 teaspoon cornstarch
1-2/3 cups milk
2 Tablespoons plus 2 teaspoons Kahlúa

confectioner's sugar for dusting the cream puffs
Preheat oven to 400F. Line two baking sheets with parchment paper and lightly butter the paper.

1. Heat the water, salt and butter until the butter melts. Bring to a boil and remove from heat.

2. Immediately add the flour and stir quickly with a wooden spoon, until smooth.

3. Set the mixture over low heat and stir for about 30 seconds. Remove and allow to cool for a few minutes.

4. Add 1 egg and beat it thouroughly into the mixture. Beat in the second egg until the mixture is smooth.

5. In a small bowl, beat the third egg. Gradually add enough of this egg to the dough until it becomes shiny and soft enough to just fall from a spoon.

6. Make mounds of dough about 1-1/4-inches in diameter and brush lightly with the egg glaze. Push down any points because they will burn.

7. Bake about 30 minutes. Remove from oven and cut off the top third of each puff. Transfer to a rack to cool.

To make the filling:
1. Melt the chocolate in the microwave on high in 30 second intervals. Stir.

2. Whisk the egg yolks; add sugar and continue to whisk until blended.

3. Lightly stir in cornstarch with the whisk.

4. Bring the milk to a boil. Very gradually, whisk the hot milk into the egg yolk mixture and return this mixture to the saucepan.

5. Whisking constantly, cook over med-low heat until thick and it just begins to boil. Reduce heat to low and cook for 1 more minute, continuing to whisk. Remove from heat.

6. Stir the chocolate again and whisk it into the cream. Transfer the mixture to a bowl and rub the surface with some butter. Refrigerate 1 hour.

7. After one hour, stir in the Kahlúa and return to the refrigerator for at least 2 more hours or up to 2 days.

8. If you have a pastry bag, use the star tip to fill the puffs. If you don't have a bag, use a small spoon to fill the puffs.

To serve:
Set the tops back on the puffs at a slant and dust with confectioner's sugar.

Profiteroles
(Pronounced: proh fee tuh roll)
Cream Puffs filled with Ice Cream

For the dough:
1 cup water
1/2 cup (1 stick) unsalted butter. cut into pieces
1 teaspoon sugar
1/4 teaspoon salt
1 cup flour
4 large eggs
To Finish:

2 pints ice cream, your choice of flavors
6 Tablespoons chocolate sauce
confectioner's sugar for dusting the profiteroles

Preheat oven to 400F.

1. Over med-high heat, bring water, sugar, salt and butter to a boil.

2. Immediately add the flour and stir quickly with a wooden spoon, until smooth and the dough pulls away from the sides.

3. Cook, stirring constantly for 2 minutes. Remove from heat.

4. Add 1 egg and beat it thouroughly into the mixture. Continue beating in the rest of the eggs, one at a time, beating well after each addition.

5. Spoon mixture into a large pastry bag without a tip. Pipe about 18 puffs, 1-1/2 inches in diameter onto a ungreased baking sheet.

6. Bake for 30 minutes. Turn oven off, prop open door and allow them to sit in the oven for 10 minutes.

7. Transfer to a rack to cool.

To finish the profiteroles:
1. Cut the puffs in half horizontally and remove any wet dough.

2. Fill each puff with about 3 tablespoons of ice cream, put the tops back on and dust with confectioner's sugar.

To serve:

Just before serving, drizzle the plates with chocolate sauce and place the puffs on top.

French Baguette Recipe

Makes 3, 14-inch long loaves

This recipe makes wonderful baguettes. Enjoy your baguettes still slightly warm with some soft, ripe French cheese and a glass of wine. Recipe is by Amy Scherber, the TV Food Network.

1 1/4 teaspoons active dry yeast
1/4 cup, (2 ounces) very warm water ( 105 to 115 degrees F)
3 cups, (13 1/2 ounces) unbleached all purpose flour
1 cup, (4 1/2 ounces) cake flour Note: If cake flour is not available, you can use the same amount of unbleached all purpose flour, but cake flour will give the baguette a lighter texture.
2 1/4 teaspoons Kosher salt
1 1/4 cups plus 1 tablespoon, (10 1/2 ounces) cool water ( 75 degrees F)

Combine the yeast and the warm water in a small bowl and stir with a fork to dissolve the yeast. Let stand for 3 minutes. Combine the flours and salt in a large bowl. Pour the cool water and the yeast mixture over the flour, and mix with your fingers to form a shaggy mass. Move the dough to a lightly floured work surface and knead for 4 minutes. It should be supple and resilient, but not too smooth at this point. Let the dough rest on the work surface for 20 minutes, covered with plastic wrap or a light towel. (This rest period is the autolyse.)

Knead the dough for 6 to 8 minutes. Don't overknead it: The dough should be smooth, stretchy, and resilient. Place the dough in a lightly oiled bowl, turn it in the bowl to coat with oil, and cover it with plastic wrap. Let rise at room temperature (75 to 77 degrees F) for 1 1/2 to 2 hours, or until nearly doubled in volume.

Gently deflate the dough and fold it over itself in the bowl. Reshape it into a ball and cover with plastic wrap. Let it rise for 1 1/4 hours or until it has nearly doubled again. Gently deflate the dough again, reshape into a round, cover, and let rise for about 1 hour. Place the dough on a very lightly floured surface and divide it into 3 equal pieces (about 10 ounces each). Gently stretch one piece into a rectangle, leaving some large bubbles in the dough. Fold the top third down and the bottom third up as if you were folding a business letter. Now form the loaf into a log by rolling the dough over from left to right and sealing the seam with the heel of your palm. Fold the dough over about 1/ 3 of the way each time, seal the length of the loaf, then repeat. You want to gently draw the skin tight over the surface of the baguette while leaving some air bubbles in the dough. Seal the seam, being careful not to tear the skin of the dough or deflate its airy structure. Set aside on the work surface to relax before elongating it, and repeat the shaping process with remaining pieces of dough.

Now elongate each baguette, starting with the first one you shaped, by rolling it back and forth on the work surface. Begin with both hands over the center of the loaf and work them out to the ends until the loaf reaches the desired length. (Don't get carried away, or the baguettes won't fit in your oven!) Place the finished loaves on a peel or upside down baking sheet lined with parchment paper and generously sprinkled with cornmeal or on a baguette pan. Cover the loaves with well oiled plastic or a floured cloth and let rise for 30 to 40 minutes until the loaves are slightly plump but still not doubled in volume. The final rise is short, because you want the baguettes to be slightly under proofed; this will give them a better oven spring, resulting in loaves with a light, airy crumb and more flared cuts.

Thirty minutes before baking, place a baking stone in the oven to preheat, place an empty water pan directly under the stone and preheat the oven to 500 degrees F. Use a very sharp razor blade or lame to make 3 to 5 slashes, depending on the length of your loaves, on the top of each baguette. The cuts should run from one end of the loaf to the other, rather than across it, and the blade should be held at a 30 degree angle to the loaf so that the cuts pop open in the oven. Be careful not to press down too hard, or you may deflate the loaves. Using a plant sprayer, mist the loaves.

Gently slide the loaves onto the preheated stone, or place the baguette mold in the oven. To get a crispy crust: Pour 1 cup of very hot water into the water pan and quickly close the oven door. After 1 minute, mist the loaves and oven walls 6 to 8 times and close the door. After 2 more minutes, spray the loaves and the oven walls again. (for more in for

Bake for 12 minutes, then lower the oven temperature to 400 degrees F and bake for 25 to 30 minutes longer until the loaves are golden brown and crisp. Move them to a rack to cool.

Feather Bread Croissants (Pains Au Chocolat) Pt 1
Yield: 1 Servings

2 tsp bread machine yeast
2 1/4 cups all-purpose flour; *see note
2 tsp salt
2 tbsp instant nonfat dry milk solids
1 tbsp sugar
7/8 cup water
4 oz unsalted butter; (1 stick)
1 lg egg; beaten with
1 tbsp water; for glazing

PAINS AU CHOCOLAT
3 bars (1.45-oz) semisweet chocolate

* Do not use bread flour.

Add the yeast, flour, salt, dry milk solids, sugar, and water to the bread machine pan and place in the machine. Process the ingredients on the dough setting until well incorporated, with no dry ingredients clinging to the
sides of the pan, about 10 minutes on most machines. After the dough has been mixed, turn off the machine and let the dough rise in the machine until doubled, about 1 1/2 hours.

Meanwhile, place the stick of butter between 2 layers of plastic wrap or waxed paper. With your fingers, flatten and shape the butter into a 6-inch square that is about 1/3 inch thick. Chill for at least 15 minutes. The butter must be the consistency of vegetable shortening when you use it. If it is too hard, it will tear the dough; if it is too soft it will ooze out the sides. Warm it or chill it accordingly.

When the dough has doubled in volume, turn it out onto a well-floured surface. With floured hands, press the dough into a 13-inch square. Unwrap the chilled butter and place it diagonally in the center of the dough square. Bring the corners of the dough over the butter to meet in the
center (it will look like an envelope). Press the center and edges of the dough to flatten and seal in the butter.

Using a lightly floured rolling pin, roll the dough into an 18 x 9 inch rectangle. Do not press too firmly. If you do, the butter will ooze out or the dough will tear (if it does tear, just pinch to patch). Fold one 9-inch end of the dough rectangle over the center third of the dough. Fold this over the remaining third. Roll the dough out again into an 18 x 9-inch rectangle. Fold it as before to form the 3 layers and place in a plastic bag or wrap loosely in plastic wrap. Refrigerate the dough for 30 minutes and then repeat the rolling, folding, and chilling process twice more. Refrigerate the dough overnight after the last folding.

To cut and shape the croissants, cut the dough in half. Wrap one half in plastic and return it tot he refrigerator while you work with the other half. Roll the dough out on a lightly floured surface to a 13-inch circle. Cut it into 6 wedges. Gently pull the base of each wedge to a width of about 6 inches and the length of each wedge to about 7 inches. Starting from the base, roll up the wedge. Place the croissant, top-point underneath, on a heavy-duty baking sheet. Curve and bring the base points toward the center to form a crescent. Roll and shape all the croissants, placing them 2 inches apart on the baking sheet.

Brush the croissants lightly with the egg glaze. Then, allow them to rise in a warm place until light and puffy, about 1 1/2 hours. Meanwhile, preheat the oven to 400F. Brush the croissants with the egg glaze one more time right before putting them in the oven. Bake for 15 minutes, or until they are golden brown. Remove the croissants from the baking sheet to cool on a rack. Serve warm, with jam or your favorite sandwich filling.

PAINS AU CHOCOLAT (Chocolate Croissants)
Chocolate Croissants are a Parisian variation of plain croissants. Sweet and simple.

Prepare the croissant dough as directed.

After you cut it in half, roll each half into a 14 x 12-inch rectangle on a lightly floured surface. Cut each half into six 7 x 4-inch rectangles.
Break apart three 1.45-ounce bars of semisweet or dark chocolate to make 12 rectangles, each about 3 x 1 1/2 inches. Place one piece of chocolate lengthwise along one short end of each piece of dough. Roll to enclose the
chocolate completely and press the edges to seal. Place the croissants, seam side down, on a large baking sheet. Proceed to glaze and bake as directed.

Notes: When we began to make croissants, our goal was to make the flakiest, lightest roll ever created. Naysayers insisted, "No way in a bread machine, the machines will overknead and develop the gluten." Well, hadn't they ever heard of the on and off button? With croissants, we use the machine only to mix the dough, not to knead it. Then we turn the machine off and let the dough rise in the pan.

With croissants, less is more. Add as little extra flour as possible to keep the dough manageable and, other than the folding process, handle it as little as possible. You will be rewarded with a most sublime pastry, full of blistered, buttery bits that flake and are crisp.
continued in part 2

Tart Normandy, French apple tart
This delicious tart is always a favorite with my family and guests. Granny Smith are my favorite apple to use for this tart. If you do not like your tart to taste too sharp use a sweeter apple. Calvados gives a nice kick to the almond paste.A food processor can be used making this pastry, but try not to overwork it or the pastry will become tough.

3 to 4 apples, peeled, cored and cut into slices, just before baking

Pastry (pâte sucrée):
6 oz (175g) all purpose flour
3 oz (85g)unsalted butter, soft
3 egg yolks
3 oz (85g)castor sugar
grated rind of half a lemon, organic or unwaxed
3 to 4 drops of vanilla extract
pinch of salt

sift the flour into your food processor

add all the other ingredients turn on the machine and mix in short little bursts.

keep going until pastry forms a ball, do not overwork it or the pastry will become tough.

wrap and place in refrigerator for 1 hour.

roll out and put into greased a flan dish ( with loose bottom is best ) the pastry will be quiet delicate to use and break up, just press together again, it will not spoil the end result.

return pastry to refrigerator again for 30 minutes,

bake blind for 7 - 8 minutes ( place greaseproof paper over the pastry and fill with beans or baking beans),

remove the baking beans and paper,

bake for another 5-7 minutes, until light golden brown.

Frangipane:
6 oz ( 175g )ground almonds
6 oz ( 175g )unsalted butter, soft
5 oz ( 125g )caster sugar
3 eggs
1 1/2 tablespoons of all purpose flour
1 tablespoon Calvados or Kirsch
2 drops of almond extract

mix the butter and sugar until nice and creamy

add the eggs, ground almonds, sifted flour, Calvados and almond extract, stir it all together

fill the pastry case with the frangipane not quiet full

place the sliced apples evenly on top

bake at 200 C for 30 - 40 minutes

when cool, remove from baking dish and brush the glaze over the top.

Glaze:
apricot jam
lemon juice

heat the jam gently on the stove until it melts

add the lemon juice and mix in

push through a sieve

brush the glaze all over the tart

French Apricot Tart
Serves 6-8

Impressive accompaniment to your afternoon tea tray; buy some frozen pastry if you're in a hurry.

6 oz. (175g) rich shortcrust pastry
1 tbsp. (15 ml.) castor sugar
3 tbsp. custard powder
10 fl. oz. (300 ml.) milk
1 (2lb.) (900g) can apricot halves, drained
2 oz. (50g) apricot jam, warmed
2 oz. (30 ml.) flaked almonds to decorate

Preheat the oven to 375F, Gas Mark 5, 190C

Line an 8 inch (20 cm.) flan tin with pastry dough and prick with a fork.

Bake in the pre-heated oven for 15 minutes or until golden brown.

mix the custard powder and a little milk to form a paste.

Bring the remaining milk to the boil and pour over the custard mixture, stirring constantly.

Return to the pan and cook, stirring constantly for 2-3 minutes or until thick.

Allow to cool then spoon the custard into the pastry case.

Arrange the apricot halves in concentric circles on the custard.

Brush with warmed jam and sprinkle with the flaked almonds.