This post is sponsored by Mirum, but opinions expressed are my own.
Since my brother and his wife have been living in Paris for the last few months, I've been tuning in to every picture and video they share, trying to figuratively transport myself over there! The streets, the buildings, the language, the FOOD! One thing is for sure -- if I ate all that goodness, I'd be in a lot of trouble with all the heartburn that would surely follow. Read on to hear more about a new heartburn medication that could change the way you travel, as well as a fun recipe for creating a gorgeous croquembouche!
Heartburn is just something I've come to expect on a regular basis. I've learned what foods tend to trigger it but avoiding everything on the "bad foods" list gets old quickly. I've learned to deal with heartburn by treating the symptoms with medication, but even swallowing pills has begun to be a bother. I don't always have a full glass of water on hand to swallow the pills, and if I were ever traveling (you know, to visit my family in romantic Paris!) I wouldn't want my heartburn getting in the way of any part of that trip.
One time we were visiting the most darling Parisian bakery and everything looked like it was made from scratch by the hands of Mrs. Claus, but I had to pass on getting anything because my heartburn was already irritating me and I just wanted to be able to sleep that night.
That's why the all-new Basic Care Omeprazole Orally Disintegrating Tablet (also referred to as ODT) is most convenient and very accessible. It works just like the currently available Omeprazole tablet, but it is in a new dissolving tablet form. Since it is easy to find and order on Amazon, I can simply add it to most of my orders and have it delivered in as early as two days. Goodness knows we are always ordering things from Amazon!
I prefer buying my Basic Care Omeprazole ODT on Amazon because I really enjoy doing most of my shopping online anyways. With a toddler and a baby at home during the day, I honestly try to avoid going in-store for anything! Amazon shipping is so convenient and super reliable, so if I can get my heartburn medication delivered, I'll opt for that any day.
If you experience heartburn two or more days a week, Omeprazole ODT would work great for you because it treats the symptoms of frequent heartburn in possibly the first 24 hours, though it may take 1-4 days for the full effect.
Personally, I prefer the disintegrating tablet because it is easy-to-take, and I like finding new ways to simplify my life. I decided to make the switch because the MELTech feature lets the tablet dissolve easily on my tongue without the need for water to wash it down. Plus, the strawberry flavor is very inoffensive and really tastes great.
Use as directed for 14 days to treat frequent heartburn (occurring 2 or more days a week). May take 1-4 days for full effect. Not intended for immediate relief. Also, don’t chew Omeprazole ODT or dissolve in liquid.
Among all the delicacies you can find in Paris, the croquembouche is a stunner! I just knew I wanted to make one myself, and now that heartburn doesn't seem to be as big of a problem for me, I get to enjoy eating it too!
The first step is to make a pâté à choux by combining butter, water, and sugar in a sauce pan. Bring it to a boil then add flour and stir quickly until the dough forms. Remove from heat and stir until the mixture is smooth and there are no flour clumps. Stir occasionally while it cools for at least 5 minutes, then with a mixer, add the eggs one at a time until the dough is smooth again.
Spoon the dough into a pastry bag. I like to rest it inside a large cup so I have an extra hand free. Tie off the large end, clip the pointed end with scissors, and pipe small mounds of dough about 1 inch around onto a silpat lined baking sheet.
Bake for 25 minutes then use a skewer to poke 2-3 holes into the sides of each puff. This allows steam to escape so it will dry out and remain hollow and puffed when it cools. Bake for another 8-10 minutes, or until golden on the top.
Let them cool completely on a cooling rack before filling with cream. I poke a hole and fill the puffs from the bottom so you can't see the the hole from the outside. Fill with any pastry cream you desire, or simply with whipped cream if you want to keep them light. Consider letting them spend some time in the freezer while you assemble the paper cone.
Do this by rolling a poster board and taping the ends. Cover the outside with another layer of wax paper so the cream puffs can be removed easily later when you want to eat them! Trim the base until it sits upright.
To make a caramel, combine sugar, water, and corn syrup in a heavy saucepan. Boil on high heat until it turns light amber, which might take from 10-15 minutes, but don't stir, just watch it closely. I've learned it can turn from "perfect" to "burnt" in seconds. Take off the burner and let it cool until the bubbles stop forming, then WEAR GLOVES while you dip. If the caramel gets too hard, place the saucepan back on to a coil on very low heat.
With the same caramel, start placing each cream puff on the cone, starting at the base.
Add a finishing cream puff on top, then add on some fresh flowers and enjoy your masterpiece!
I'm so glad my heartburn is under control and I can enjoy treats like this again. Have fun assembling your own croquembouche for a fun event or romantic occasion and learn more about Omeprazole ODT HERE.
A beautiful cone of filled cream puffs!
- 1 cup water
- ½ cup butter
- 1 Tbsp granulated sugar
- 1 cup flour
- 4 eggs large
- 2 cups pastry filling of your choice
- ½ cup granulated sugar
- ⅔ cup water
- ½ cup light corn syrup
Combine butter, water, and sugar in a sauce pan.
Bring it to a boil then add flour and stir quickly until the dough forms.
Remove from heat and stir until the mixture is smooth and there are no flour clumps.
Stir occasionally while it cools for at least 5 minutes, then with a mixer, add the eggs one at a time until the dough is smooth again.
Spoon the dough into a pastry bag and pipe small mounds of dough about 1 inch around onto a silpat lined baking sheet.
Bake for 25 minutes then use a skewer to poke 2-3 holes into the sides of each puff. Bake for another 8-10 minutes, or until golden on the top.
Let them cool completely on a cooling rack before filling with a pastry cream of your choice.
To make a caramel, combine sugar, water, and corn syrup in a heavy saucepan.
Boil on high heat until it turns light amber, about 10-15 minutes, but don't stir. Take off the burner and let it cool until the bubbles stop forming.
Wear gloves while you dip the cream puffs in the caramel and place on the paper cone.