Profiteroles (with a whipped cream filling)

Ages ago, my Mum asked me if I wanted to bake profiteroles with her some time. We’d both never baked them before and they seemed like a fun challenge. I also figured that, as a baker, it would be good to add choux pastry to my arsenal of baking skills. Of course, months then went by before we actually got around to doing it because that’s how it goes. But then, at Easter, we finally gave it a try and we were pretty succesful!

I always thought choux pastry was difficult to make because it involves cooking the pastry, but it really isn’t that hard. You have to pay attention to what you’re doing, sure, but as long as you’re doing that it’ll be fine. Our first batch didn’t turn out great, since I didn’t pipe the profiteroles properly (too flat), but the second batch (made from the same batch of pastry) turned out perfectly!

We went for the standard profiterole filling of whipped cream, although you could of course add other kinds of fillings as well, or dip them in chocolate at the end. “Profiteroles” is such a fancy name, by the way. In Dutch we call themΒ soesjes (pronounced “sooshes”), which sounds way more fun to me! Too bad no one in the English speaking blogosphere will know what I’m talking about when I say “sooshes”. Oh, well. Profiteroles it is, then.

We had tons of fun baking these and I can’t wait to try some other recipes with choux pastry soon. Perhaps Γ©clairs? We’ll see!

P1040842

Continue reading

Advertisements