Profiteroles

This week’s classic French recipe – profiteroles filled with whipped cream and topped with chocolate sauce. I made the choux pastry no problem – I’ve made it before and it is very easy to do. The hurdle where I fell down was something I hadn’t even considered as a potential problem – the piping.

And there you go. Turns out there is a knack to piping and shaping the choux pastry. It came out alright, but obviously there was a problem with trying to fill little undersized corkscrews of pastry. And since I had no more eggs in the house because my supplier fell through (my friend’s kids who keep chickens), I couldn’t make replacement choux pastry. The trial was over and, literally, in the garbage. Sad!

Well, this is life. I am sure Jill is laughing at me for this. There is probably some very basic professional pastry chef thing I should have done but didn’t. But I’m recording the attempt regardless.