Welcome to the forum Shar-la.I hope you have fun cooking with your TM and your lovely little boy enjoys your creations.There are inspirational people here on the forum who can help you with any specific recipes.

Finally tried this cake today after a friend brought back from the U.S, as a present, the "cookie" cake tins that I saw that Maddy had used in previous post.Turned out great and what a delicious cake it is.Different from my chocolate fudge cake but very yummy.My DH had a huge slice and enjoyed every crumb.Wonderful recipe ILB, many thanks.

Welcome Laimilari to the forum.Have you had your TM long and are you enjoying the cooking experience?

O4aTimtam there use to be a recipe on the U.K. Thermomix website about Profiteroles but it doesn't seem to be there anymore but luckily I found it in a file that I keep.This is what they did for the vanilla pastry cream.
Vanilla Pastry Cream.
45g cornflour
130g caster sugar
500g whole milk
6 egg yolks
the seeds scraped out of 1 to 2 vanilla pods
50g very cold unsalted butter in small pieces
Insert butterfly whisk.Weigh all ingredients except butter into the TM bowl.
Mix12min/80c/speed2 reverse.
DO NOT reset temperature, but satart mixing again at speed 1 reverse, allow the cream to gradually cool in this mode until its temperature drops to 50c: this will be quite a long time, approximately 15 minutes; you can accelerate the process by periodically taking the bowl lid completely off to allow  more heat loss, but to keep the cream smooth and creamy it's important to keep stirring,particularly while it is  still very hot and the egg content still cooking.Stop mixing at 50c.Start mixing again at speed 3 reverse.Feed in pieces of butter a few at a time through the hole in the lid until  cream is now super smooth and creamy, this should not  take more than a minute.Stop mixing, pour out the pastry cream and allow to cool and refrigerate.

I made quirky Jo's raw fruit cereal, Isi's very normal bread, which I made into baps.Broccoli, celery and apple salad which went with the barbecue food tonight, lemonade and with the pulp I made lemon spread.

I must live under a stone sometimes as I didn't know what Verjuice was so I looked it up.It doesn't exactly leap of the shelves in the shops here but again when I go shopping,I go with a list and only go down those aisle and don't usually browse.Also read a bit about Maggie Beer who seems a very interesting cook.Are all her cookbooks good?
Wonderful looking food Chookie and another recipe to squirrel away for the winter.Would it work well with lamb?

Containergirl I loved the running commentary of a recipe in the process of cooking.Keep up the "royal" work and looking forward to the next "royal decree".

Thanks Katya I have changed it,I've got new glasses as well!!Just going to put it down to a senior moment!