Profiteroles
February 1, 2010 at 10:35 am 2 comments
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.
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1.
Cathy B | February 1, 2010 at 12:00 pm
So what does this mean? These little morsels did not get filled with whipped cream and topped with chocolate sauce? They still looked good enough to eat!
2.
Jill @ Jillicious Discoveries | February 4, 2010 at 6:45 am
I’m not laughing—maybe a chuckle.
I still think you could have filled them and they look like they would taste great! Piping just takes a bit of practice, but the color looks as it should. I think they look very unique! 