Tag Archives: グルメ

Italian Cuisine: Cozze e Gamberi Salsa al Pomodoro at Il Castagno in Shizuoka City

September 20, 2010 dragonlife Leave a comment

Service: Excellent and very friendly
Facilities: clean
Prices: reasonable
Specialty: Central and south Italian-style cuisine. Home-made pasta. Very reasonables prices
no-smoking-logo1 Non-smoking!

On Sundays, if I don’t any cricket to attend to nor an interview to conduct, I ususally make a point to take lunch at Il Castagno in Shizuoka City.
It is unpretentious and very welcoming, but the food, reasonably priced, is authentic and definitely worth a firs and second visit.
The specialties are mainly from the South, especially the Puglia area where the chef and his partner have recently visited some old friends.

Yesterday I opeted for a different type of pasta: Olechiette, typical of South Puglia. Incidentally all pasta at Il Castagno is home-nade fresh Pasta!

The past was accompanied with mussles and large prawns.
The sauce was prepared with tomatoes and finely chopped zucchini.
The whole was delicately presented in an oval deep plate with fresh Italian parsley.

Simple and so sophisticated at the same time!

IL CASTAGNO
420-0843 Shizuoka Shi, Aoi Ku, Tomoe Cho, 48 (along Kitakaido Street)
Tel. & Fax: 054-247-0709
Business hours: 11:45~14:00, 17:30~21:00
Closed on Mondays and second Tuesdays
Lunch: 1,260 and 1,860 yen
Dinner: 4,000 and 5,000 yen
A la Carte menu and wine list available. Wine by the glass ok
Reservations recommended.
HOMEPAGE (Japanese)

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Shizuoka Sake Tasting: Fuji-Takasago Brewery/Takasago Yamahai Junmai Hiyaoroshi

September 20, 2010 dragonlife Leave a comment

It’s been some time since I tasted a sake from Fuji-Takasago Brewery in Fujinomiya City.
Since September is the time to taste the Hiyaoroshi sake/sake taht has been sterelized only once, it is such an embarrssment of choices, but I opted for this brewery as it is slightly unusual in Shizuoka refecture.

The real title for this particular sake is “Takasago Yamahai Shikomi Junmai Shu Hiyaoroshi Namatsume”!
Meaning: Takasago (main name) Yamahai Shikomi (old style brewing) Junmai Shu (Junmai=no alcohol added) Hitaoroshi Namatsume (bottled without a second sterilization.
On top of this it is a genshu/no water added!

Fuji-Takasago Brewery/Takasago Yamahai Junmai Hiyaoroshi

Rice: Yamada Nishiki 100% (Hyogo Prefecture)
Riced milled down to 55% (extravagant!)
Alcohol: 16~17 degrees (genshu)
Dryness: -3 (sweet for Shizuoka)
Bottled in September 2010

Clarity: very clear
Colour: Faint golden hue
Aroma: Strong, very fruity: bananas, vanilla, sweet ornages
Body: Fluid
Taste: Strong attack with a lot of junmai “petillant”, sweetish.
Complex: Macadamia nuts, bananas, oranges, vanilla.
Warms back of the palate for some time. Lingers for a while with very dry almonds backed up by oranges and vanilla.
Sweet by Shizuoka standards at first approach but dries up quickly.

Overall: A sake that can be greatly enjoyed chilled or at room temperature.
Great as a sweetish aperitif or in lieu of a port wine.
Strikes a great marriage with choclate or blue cheese.
Chilled, can be drunk as a dessert drink! Would do excellently poured over ice-cream!

Must-see tasting websites:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery
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Vegan Sushi at Sushi Ko (2010/09/16)

September 18, 2010 dragonlife 6 Comments

For once, thatis last Thursday, the heat has somewhat abated.
We even had welcome rain almost all day long.
The Missus and I did not need more encouragement to pay a belated visit to our favourite sushi Restaurant in Shizuoka Cyt, Sushi Ko.
We did have a lot I will describe in the next posting but I thought my vegan and vegetarian friends would like to see a separate article about vegan/vegetarian sushi!

Mr. Oda seved us 5 different types.
The first two are menegi/芽葱 or thin leeks sprouts topped with a little yuzukoshio paste.
The second one is himesoba/姫蕎麦 or buckwheat sprouts secured with a small band of nori/dry seaweed.
Both were serve raw.

The third one was kaiwaredaikon/貝割れ大根　or daikon sprous, boiled and topped with some umeboshi/梅干 pickled Japanese plum paste.
The fourth was raw mitsuba/三つ葉　or Japanese Honeywort secured with a thin band of nori/dry seaweed.

The fifth was mitsuba/三つ葉　or Japanese Honeywort again but slightly boiled and served as gunkan shushi/軍艦寿司 style.

Looking forward to the next visit!

Sushi Ko
Shizuoka City, Aoi Ku, Ryogae-cho. 2-3-1 (Aoba Koen)
Tel.: 054-2512898
Business Hours： 17:00~25:00. 17:00~23:00 （Sundays）
Closed on Wednesdays
Reservations recommended
Credit cards OK
HOMEPAGE (Japanese)

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Bryan Baird’s Newsletter (2010/09/16)

September 16, 2010 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

10-Year Commemorative Fall Seasonal Release

Dear Taproom Friend & Baird Beer Enthusiast:

Our ten year business anniversary has provided our brewery added incentive for creative experimentation. Yet another of the fruits of this experimental brewing is being released on Friday, September 17: Berry Big 10-Year Brown Ale.

New Seasonal Release:
*Berry Big 10-Year Brown Ale (ABV 7%):

The idea here is simple: combine the big, rich, luxuriant taste of malt with the piquant, tart flavor of fresh strawberries. A fairly high gravity Brown Ale grist provides the former and hand-picked Shizuoka strawberries from the Nirayama fields of our friends at Serizawa Saketen the latter. A berry-like fruitiness from English East Kent Golding and New Zealand Motueka hops helps to round out the flavor profile.

For more on the brewing of this fabulous ale, please check out our official Brewer’s Blog: http://bairdbeer.com/en/blog_numazu/. Berry Big 10-Year Brown Ale is available both on draught and in bottles (633 ml) through the fine family of Baird Beer retailers in Japan (including our own Taproom pubs). Individual consumers can purchase bottles direct from the brewery via our online E-Shop: http://bairdbeer.com/en/shop/.

Special New Beers on Tap:
Lambics are spontaneously fermented ales terrifically tart and sour in character which are brewed by artisanal breweries in an area of Belgian near Brussels. We have long admired these traditional ales and thanks to the fancy footwork of beer importer Andrew Balmuth, we are featuring several unique varieties on tap at our Nakameguro and Numazu Fishmarket Taprooms.

The Lambics which we are featuring were brewed in Belgian by the noted 3 Fonteinen brewery, then shipped on to Rome, Italy where innovative brewer Alex Liberati of Revelation Cat Craft Beer has dry-hopped them with various European and American hop varieties. We will be serving the following Single Dry-Hopped Lambics over the coming days and weeks:

*Nakameguro Taproom (Hallertau Tradition and Centennial)

*Fishmarket Taproom (Styrian Golding and Amarillo)

You also will not want to miss our latest small-batch, handpump-dispensed Real Ale on tap exclusively at our Taproom pubs: American Dream Red Ale. This is a lovely fall season ale rich in malt character and redolent with American hop flavor and aroma.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

The Japan Blog List

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Must-see tasting websites:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery
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French Dessert: Roasted Figs, Vanilla Ice Cream & Blue Cheese Sauce at Pissenlit

September 16, 2010 dragonlife Leave a comment

Service: excellent and very friendly
Facilities: great washroom, great cleanliness overall
Prices: reasonable, good value.
Strong points: Interesting wine list. Great use of local products.
entirely non-smoking!

We are about to enter the best season to savour figs and there are plenty available in our Prefecture and City as the climate is particularly propitious for grwoing ll kinds of fruit here.

Figs come in many gusise from small and black to enormous and violet (there also green ones here. I mean green and ripe!).

Tooru Arima at Pissenlit in Shizuoka City came up with an interesting concept in this seasonal dessert.

He first siced the large figs chosen amon still a little green spcimen and roasted them.

He served them with a spoon of vanilla sauce and Roquefort Blue Cheese sauce. There werestill small intact pieces of blue chees inside the sauce.
The combination of sweet, sugared, salty, sweet and sour and others was incredible, especially in regards to the apparent simplicty of the dish!
Too many taste and nusaces to describe, but certainly heaven for sweet teeth woorying about one’s health!

PISSENLIT
420-0839 Shizuoka City, Aoi Ku, Takajo, 2-3-4
Tel.: 054-270-8768
Fax: 054-627-3868
Business hours: 11:30~14:30; 17:00~22:00
Closed on Tuesdays and Sunday evening
Homepage (Japanese)
Credit Cards OK

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French Gastronomy: Pacific Saury and Potato Terrine with Aioli at Pissenlit

September 16, 2010 dragonlife Leave a comment

Pacific Saury. or sanma/秋刀魚 (Atumn Sword Fish in Japanese) is very much in season right now when it is fat and easily prepared.
The Japanese love it as sashimi or grilled directly over a fire.

Tooru Arima at Pissenlit in Shizuoka City came up with a typically French creation: terrine!

The organic potatoes had been first boiled and seasoned and then sieved before being laid and seasoned again with ground black pepper in a kind of almost solid puree intersped with very thin slices of Pacific saury. Cutting/slicing the fish can be done only with the proper Japanes knife and skills.

The terrine was then gently cooked in bain-marie and cooled down completely before being served at room temperature.

A succulent aioli mayonnaise and organic greens from Mishima City completed this simple dish but so beutiful in balance and taste!

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French gastronomy with local products: Roasted Pork and Organic Vegetables at Pissenlit

September 16, 2010 dragonlife Leave a comment

The main reason for my choosing a restaurant is whether it serves cuisine made with as many locla products as possible, be they vegetables, meat, fruit or fish. or all of them!

Luckily enough, Shziuoka Prefecture is a mine gold when it comes to local poducts as proved in this latest seasonal creation by Tooru Arima at Pissenlit in Shizuoka city!

The pork is “Yusui Buta/湧水豚” from Fujinomiya City at the foot of Mount Fuji which was served roasted with a dijon seed mustard sauce.

All the vegetables were organic and grown by Mr. Hirooka in Mishima City (also at the foot Mount Fuji!).
The vegetables represented here are from the top: Okra. Shishito pepper, Shikaku Ingen/squre string bean, and Ingen mame/String bean.

The pork lay partly over a slice of roasted white eggplant/aubergine.
The later is topped with okra and its flower!

For a better view of the okra flower!
Succulent!

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Iwate Prefecture Specialties 3: Spiny Lobster

September 11, 2010 dragonlife 2 Comments

As previously mentioned, I’ve just spent a nice holiday away from it all in Iwate Prefecture in the North/Tohoku Part of Japan, in Morioka more precisley!

Although Iwate Prefecture does not have as long a seashore as in Shizuoka, it’s nonetheless noted for its fish and crustaceans, especially spiny lobsters/Ise Ebi/伊勢海老!

The above sashimi dish was served to us for dinner at our hotel in Shizukuishi, a noted area for skiing and hotsprings.

The spiny lobster is estremely fresh of course and its raw meat is very sweet, a real morsel here in Japan.
The fish are maguro/tuna toro and sanma/Pacific Saury.

A great extravagant combination!

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Iwate Prefecture Specialties 2: Sanma/Pacific Saury

September 10, 2010 dragonlife 2 Comments

Sanma O-tsukuri: plate of Pacific Saury sashimi

As previously mentioned, I’ve just spent a nice holiday away from it all in Iwate Prefecture in the North/Tohoku Part of Japan, in Morioka more precisley!

Although Iwate Prefecture does not have as long a seashore as in Shizuoka, it’s nonetheless noted for its fisheries, especially sanma/Pacific saury!

As it comes absolutely fresh in that Prefecture, it is best savored raw in season (right now) when it is “fat”.
We ate the above in a great little izakaya in Morioka City.
The fish was cut in almost paper-thin slices and served with lime, grated ginger, momijioroshi/grated daikon with chili pepper and finely chopped thin leeks to be dipped into soy sauce.
A must for sashimi officionados!

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Medicinal Plants, The Ones That Really Work 1: Ginseng

September 10, 2010 dragonlife 2 Comments

Some time ago I posted an article on food supplements, Food Supplements: The Good, The Bad & The Ugly that did attract some controversial reactions ( for which I’m still not ready to apologize! LOL). I though it would be only fair to complement it with a series of articles on medicinal plants that could do well, or even better, to replace the said supplements.

In Europe more than 200 of them are referred to as such and registered as entering the composition of more than 600 medicines.

Actually half of occidental medicines contain vegetals, marine products or micro organisms of natural origin.
One has to be wary of bad products though as announced by the Afssaps in France, The European Medicines Agency in Europe, and the Commission E in Germany.

Here are the ones that have been proven as efficient by all above agencies.
Bear in mind that the same medical plants might have an adverse results on people with special problems as noted below:

1) GINSENG

Best employed to combat STRESS.

Origin: China, Kore and Canada.

Action: its roots contain ginsenosides which help the human body fight stress and recover its proper equilibrium/balance. It also contributes to improvement of physical and mental capacities when tired, suffereing fro great fatigue or concentration trouble. It also helps people recoverung from illness.

Directions for use/Posology: Can be acquired under the form of dried root powder, tablets or whole roots (the latte best used as tea after leaving it hot water for 10~15 minutes).
Take 0.5~2 g of dried roots every morning (to avoid insomnia).
Phytotherapy products are consumed at 200 mg three times a day.
The treatment should not exceed three months to avoid human organism overwork.

Contraindications and interactions: People suffering from insomnia or nervous trouble should be very careful about using ginseng.
People suffering from diabetes, hypertension or cardiovascular/heart disease should never use it without a doctor’s authrorization. The same apply if you use an anticoagulant.
During treatment avoid caffeine (coffee, tea, chocolate,…) to avoid irritabilty, insomnia or palpitations.

Also: Eleutherocoque (Eleutherrococcus senticosus)
Eleutherocoque or Russian ginseng is also called “bush of the devil”. Small thorn-bush from 2 to 3 cm in height, it has sheets webbed and lengthily petiolate. It produces black and fleshy fruits. Many scientific studies showed that the plant behaved like one revitalizing exceptional, able to appreciably increase the athletic and intellectual performances as well as the resistance of the body to the environmental stresses.

To be consumed as herbal tea, 2~4 g for 1500 cc of water.

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Iwate Prefecture Specialties 1: Noodles and Soba

September 9, 2010 dragonlife 2 Comments

Jaja Men

I’ve just spent a nice holiday away from it all in Iwate Prefecture in the North/Tohoku Part of Japan, in Morioka more precisley!

Whenever you mention Morioka City in this country, the Japanese will firts say noodles, ramen, Ja Ja Men and so on!
A paradise for the Missus who is a me, vermicelli, udon, soba and pasts addict!

The picture above shows the Ja Ja Men, maybe its most famous morsel in taht field (I will write a more detailed report on my visit as soon as I more time!)

Yasai Soba Salad

Soba are next and this particular cold soba served with loads of finely chopped carrot and cucumber and katsuo bushi/dry bonito havings was simple and tasty!
The Missus certainly enjoyed them!

As for me, I had sake soba!

The small flask at the right contains cold sake. I poured it over the two-tier soba dishes. The sake will drip into the bttom dish (thrid one) and will be added tothe suace later. Served with mushrooms and grated daikon.
Now, that was a beauty!

Tororo Soba

Tororo means grated yama imo/yam. Another Missus’ favorite (I mean another “favorite”, not another “Missus”).
We ate that in Hiraizumi on top of a mountain!

Cold tomato Spaghetti salad.

I had this in the same restaurant, It was made with local products only!

Local Korean restaurants serve their own variety of “Re men/cold ramen”!
Very tasty indeed and always serve dwith a slice of fruit in it!

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Bryan Baird’s Newsletter (2010/09/02)

September 9, 2010 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

First Ever Seasonal Releases

Dear Taproom Friend & Baird Beer Enthusiast:

Beer, as you know, is our passion. We enjoy drinking it everyday and in some quantity. Our aim is pleasure from flavor enjoyment, though, not inebriation. To this end, we are great fans of flavorful beers that sport a moderate to low alcohol content. Today we are releasing two first time seasonal brews that pack powerful flavor without undo alcohol strength.

New Seasonal Beer Releases:
Eastern Wind Session Ale (ABV 4.8%): Session Ales are moderate to low alcohol content beers that enjoy full flavor and are meant for imbibing the duration of the social session. Eastern Wind is brewed with a variety of wheat malts, rye malt and floor-malted barley. It delivers moderate hop bitterness but tons of hop flavor and aroma from generous late hopping with equal portions of three aromatic varieties (Tettnanger, Santiam, Saaz). It then is fermented with a Belgian yeast strain which lends a wonderfully tart and fruity character. Eastern Wind Session Ale is available on draught and in bottles (633 ml) through the fine family of Baird Beer retailers in Japan. Consumers can purchase direct from the brewery through our online E-Shop.
NZ Cascade Single Hop Ale (ABV 5.0%): We love to experiment with different hop varieties. In this single-hopped version of an English-style Pale Ale, we employ the New Zealand varietal version of a classic American hop — Cascade. While the aromatics tend to be somewhat restrained, the bitterness is firm and clean and the hop flavor has great depth in its piquant fruitiness. NZ Cascade Single Hop Ale is available only on draught and exclusively at our own Taproom pubs.
If you are planning a session drinking outing to one of our Taprooms soon, you also will find one additional beer gem: Hop Burst Brown Porter. We are serving the lowish gravity English-style Brown Porter as Real Ale on hand pump. Generally, Brown Porters tend to be low in hop character but this is not so with Hop Burst, which enjoys terrific hop flavor and aroma with restrained bitterness. “Hop bursting” is our practice of making only late flavor and aroma hop additions and forgoing early bittering additions. Come in for a pint and see for yourself what that tastes like.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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Erecting the Kakashi/Scarecrow at Ryunan Primary School Rice Paddy

September 1, 2010 dragonlife Leave a comment

Ryunan Primary School has been organizing a traditional Festival for the last 40 years: Scarecrow Erecting!

This Festival takes place on the first morning of the second semester of the scholar year.
As I had been invite to attend (I coach cricket there, too) I found myself meeting the kids at 10:40 a.m. in blinding heat!

The school was founded 46 years and is still a large one by Shizuoka City standards in spite of the declining population.

I told you it was really hot (33 degrees celsius) and the teachers (and I) were wearing bandanas! As for the kids caps are compulsory!

But some kids managed to forget them, which shows that Japanese society is not that much different! LOL

For once I was allowed to take pictures of the kids as this was a public event, and the kids loved the attention (all those V signs!)!

The kids were divided into 21 groups of 5th graders looking after 2nd graders.

The kids who had forgotten their caps were already having second thoughts!

The school rice paddy is located behind the school at a distance and across a wide street.

It is a large rice paddy, by scholl paddies standards, and thekids could walk across it thanks to elevated narrow paths.

That “kakashi/scarecrow” is about to get a sun-tan (or sunstroke!)!

The kids plant their own rice in May.
Until two years ago they used Asahi no Yume/朝日の夢/Morning Sun Dream variety. But they have switcged to Hi no Hikari/ヒノヒカリ/Day’s Sunshine.

I must say were very disciplined and were waiting for their turn to bring their kakashi into the rice paddies with a smile!

Each group went to a preordained spot and waited for their teachers to give a hand (and a hammer) to ercet their charges.

Some kakashi wer cute!
Incidentally, the teacher is not a scarecrow!

This one might scare the crows (loads of them here!) but not the kids!

I’m afraid this one will be eaten by the birds!

Now, what are those red eggs?
The teachers explained that they use only a minimum of fertilizer and pesticide so as not to interfere with the ecology.

-“The eggs of a jumbo Ta Mushi!” as repied one of the kids, taking one of them out to admire…
Big slug!
Actually the paddy is full of life, and the kids have no qualms chasing them!

Smiles everywhere!

The kakashi will stay there for people to admire and birds to avoid until October when the kids will harvest the rice and cook it themselves for school lunch!

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Mango Cheesecake

August 28, 2010 dragonlife 2 Comments

When it comes to sweets in Summer, it is not always easy to satisfy yourself or your friends. Especially cakes tend to become either too heavy or too light.
The Japanese have struck the right balance with their notion of cheesecakes.
Here is a simple recipe that should please everyone, be the adults or kids!
Keep in mind this is the basic recipe. Obviously you can add for taste all kinds of liqueurs!

Mango Cheesecake

INGREDIENTS: For an 18 cm diameter mold (12 inches)

-Cream cheese: 250 g
-Sugar: 80 g
-Frozen mango: 100 g
-Eggs: 3 large
-Plain yoghurt (Before drainage. Sieve it through a coffe drip paper filter): 500 g
-Cornstarch: 40 g
-Cholate chips cookies: 150 g
-Margarine: 70 g

RECIPE:

– Bring back cream cheese to room temperatue. Drain water from yoghurt.

-Heat the margarine for 30 seconds in the microwave at 600 Watts.

-Drop the chocolate chips cookies in a food processor and break them up. Add the margarine and mix.

-Spread the cookies mixture over the bottom of the mold. Use a mold with a bottom that can be lifted up, or line th mold withh baking paper (oil it a bit then). Leave the mold inside the refrigerator.

-Drop in a (cleaned) processor the cream cheese, sugar, frozen mango, eggs (and liqueurs or other options) and mix well.

-Pour the mixture into a bowl, Add the drained yoghurt and mix with a hand whisker.

-Add the cornsrach and mix well.

-Pour the cheesecake into the mold over the biscuit mixture.

-Preheat oven to 200 degrees Celsius. lower temperature to 180 degrees Celsius and bake for 50~55 minutes.

-Cool down the cake completely before unmolding it.

-Easy, ain’t it?

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Halloween Chocolate Chou

August 26, 2010 dragonlife 4 Comments

Halloween is not that far away and people will be looking for new ideas.
I personaly am looking forward to it as I need a welcome shiver in this hellish heat!
Here is a simple recipe for a universal favorite, chou or chou a la creme in French, to enjoy with your children and sweet-toothe adult friends!

Halloween Chocolate Chou!

INGREDIENTS: Enough for 30 small choux

Chocolate Custard
-Milk: 2 cups/400 ml/cc
-Sweet chocolate of your choice, crumbled: 1 cup/200 ml/cc
-Flour: 2 tablespoons
-Cornstarch: 2 tablespoons
-Unsalted butter: 20 g
-Vanilla essence: a few drops

Whipped cream:
-Fresh cream: 1 cup/200 ml/cc

Chou pastry:
-Butter: 100 g
-Water: 180 ml/cc
-Flour: 100 g
-Egg yolks: 4
-Red liquid coloring: 5 measure spoons (such spoons are usually sold together with the coloring)
-Yellow Liquid coloring: 5 measure spoons
Experiment with the coloring

Decoration:
-Chocolate: as appropriate

RECIPE:

-Heat milk to lukewarm. Add butter, flour, and cornstarch. Mix well. Heat in microwave oven at 600 Watts for 3 minutes. Mix from time to time.

-In a separate bowl, melt the chocolate over a bain-marie. Add vanill essence and mix. Take off fire and add milk mixture. Mix well.

-Pass the chocolate custard through a sieve.

-That’s how it should look!

-In a separate bowl mix the water with coloring liquid.

-Drop the butter into a pan with the colored water. Heat and stir until the butter has completely melted. Switch off fire when liquid starts boiling.

-Add sieved flour and mix with spatula.

-Mix until smooth.
Switch on fire again. Mix with spatula.
Once the diugh starts detaching easily from the bottom of the pan, siwtch off fire.

-Add egg yolks one at a time and mix well until smooth before adding the next yolk.

-On an oven plate lined with cooking paper, make 30 choux. keep them separate by about 5 cm/2 inches. Spray them with a water atomizer a little before baking them.

-Bake at 190 degrees Celsius for 25~30 minutes.

-Take choux out and let cool completely.

-Whip the fresh cream until consistent enough.
Cut choux in halves.
Fill them with whipped cream. Top the cream delicately with the other chou half as shown above.