3.1.13

Profiteroles are not prissy

As someone who loves to bake a lot, the holidays is like open season on ovens and flour and cake pans and all the necessities a good amateur baker would need.

Of course, the holidays also mean special desserts, with lots of embellishment and festive spangling (a.k.a. glitter sugar and food coloring). I usually make a bûche de Noël, but this year I decided to go the route of bite size and, let's face it, I wanted to challenge myself. So this year we had profiteroles.


Profiteroles, according to my giant book of pastry here, are an "ancient, elaborate French specialty [which] consists of small custard-filled cream puffs...glazed with caramelized sugar."


I used a chocolate glaze instead, reminiscent of what you might find on an eclair. The pate a choux recipe came from this book, The Advanced Professional Pastry Chef, as did the pastry cream recipe. The recipes are wonderful in that they have them scaled for "professional batches" as well as for the amateur baker, i.e. you don't have to figure out the calculations yourself. I am not going to post the recipe here because any good pastry cookbook has a decent pate a choux recipe and as for the pastry cream, same.

The chocolate glaze I used was my usual recipe of cream, semi-sweet chocolate chips, and in the spirit of the holiday season - a dash of bourbon. They were delicious.


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