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L'Épicerie Food Column: The non-chocolate Valentine's Day

L'Epicerie - cream puff.pngValentine's Day is coming up on Tuesday and let's face it, the way to everybody's heart is through their stomach.

Caroline Paulhus from the hugely popular Radio-Canada food show l'Epicerie  spoke to Sonali Karnick about making a romantic dinner on the big day. Caroline takes us back to some classic and classy dishes that anyone can whip up for Tuesday night.

And she's issuing a special challenge to all you men out there to get in the kitchen! (See her recipe for cream puffs by clicking on "more".)
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Cream puffs recipe

· ½ cup of milk
· ½ cup of cream
· 1 tsp salt
· 2 tsp sugar
· ½ cup of butter
· 1 cup of flour
· 5 eggs

Preheat the oven at 400°F.

In a saucepan, bring to boil the milk, cream, and butter. Add the salt and sugar.
Remove from heat, add the flour all at once and stir with a wooden spoon until it forms a smooth paste. Return to heat and cook, stirring, over medium heat for about 4 minutes to dry the dough. Let the dough cool slightly and stir in the eggs, one by one, using a wooden spoon or mixer. Place the dough in a pastry bag and make balls of dough on a cookie sheet covered with a silicone mat or parchment paper.

Bake the puffs for about 5-10 minutes, they must be properly inflated and lightly browned. Reduce the oven to 350°F and bake for about 10 more minutes until the puffs are well dried. If the dough seems still contain moisture, lower to 325°F and continue cooking for a few more minutes. Remove the puffs from the oven and pierce with a sharp knife to ensure that they remain crisp.

Let them cool down completely before filling them up.