Baking | Profiteroles (Yet Another Tanya Burr Recipe)

So this week I tried to make profiteroles. It was a learning curve, and I certainly know what and what not to do next time. Despite coming across a few bumps, they ended up being a lovely dessert, enjoyed by all!

Like last time, I won't bore you with the step-by-step recipe- that can be found in Tanya's book. But I will recount how it went.

As I've said before, I have never made profiteroles before, let alone any choux pastry recipe! So it was a challenge, but nonetheless, I was determined to try it out. Unfortunately, even though I had read the recipe through a few times before I started, I skipped one vital little word, well, sentence. I forgot to let the first part of the recipe simmer. Whoops! Well, I hadn't really noticed, it was when I added the eggs that I thought it was a little too liquid to pipe. So I naturally thought it was the eggs, and it wasn't until I went to re-do the mixture, that I realised it mustn't have simmered. And that made a big difference in the second mixture. And don't worry, the first one did not go to waste, my mother had the idea to use it to make pancakes, which I will get to later. So no batter or ingredients were wasted in the making of these profiteroles!

They turned out quite well, regarding it was my first time making them. You're supposed to slit a little crack in them to add the cream later, but they seemed to have holes in the bottom of them regardless. I did cut into them, as I only saw the other holes after I took them off the trays. Piping could have less messier, but I got the cream in, and then then attempted to make a pyramid, which took a while to get right, then adorned them with melted Lindt chocolate. Yum.

As for the other batter, we ended up trying to make pancakes. It did take a few tries or adding in four and milk, and trying different-sized pans, before we got a pancake batter-like consistency, but in the end we managed to make some not so bad pancakes! At least nothing went to waste, and I got pancakes for breakfast!

That's all for this post, there wasn't too much to write about, I suppose. The profiteroles were a success in the end, loved by all who ate them. They are also surprisingly healthy in comparison to other confectionery baked goods! Not too much sugar, I guess it's the cream and chocolate that take away from them being healthy- although dark chocolate isn't too bad!

Until next time,
Sarah xxx