Tuesday, June 23, 2015


We have a thing for pâte à choux around here. Eclairs and eclair cake are the go-to, but we shook things up recently.  Our latest delight was a batch of profiteroles.  I piped small, cream-puff shapes, filled them with whipped cream and vanilla ice cream, and topped them with chocolate ganache.  They were messy to eat, but that didn't stop anyone.

These were simple to make.  I made each part separately, and we assembled them as we ate them.  If I was trying to impress someone, I would dust them with powdered sugar pre-ganache.  Of course, you could also go wild with flavor combos.  If they were only for me, I would use hazelnut gelato in place of the vanilla ice cream. Oh me, oh my! 

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