Profiteroles recipe!
The recipe we did for this week is a traditional choux pastry cream puff (Profiteroles!) based heavily on the Julia Child Joy of French Cooking method. It's a pretty quick and simple recipe, and the resulting pastry puffs are light and crispy and ready to be filled with anything you really want! We filled ours with whipped cream, but you could also fill them with a pastry cream, a Bavarian cream, or even ice cream!
The basic batter/dough is also what you would use to make eclairs, it's just piped out in a different shape. You can also make a savoury version by omitting the sugar, adding a little more salt, and probably a little bit of black pepper instead of the nutmeg. Fill it with a nice creamy goat cheese filling (like the dill goat cheese we made for the smoked salmon canapes in the summer!).
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a little while ago. Filled them with chocolate mocha cream. I ate more than one, yes, I did.
