5⭐️

Profiterols were the first thing i learnt to make 10+ yrs ago and are still a family favourite and I enjoy baking them.

Choux pastry is incredibly versatile, allowing us to create both sweet and savory dishes. With this dough, we can make profiteroles, as we'll see today, as well as other desserts like éclairs and cream puffs.The dough puffs up significantly as it loses all its moisture during baking, resulting in a light, airy, and hollow interior, making it perfect for filling.For sweet fillings, you can use whipped cream, pastry cream, or chocolate truffle, dusted with a bit of powdered sugar or dipped in chocolate.For savory options, I recommend filling them with foie gras, which makes for a fantastic accompaniment.

My guilty pleasure... I simply can't resist this luxurious dessert: homemade cream puffs filled with vanilla ice cream and topped with a warm, silky chocolate sauce... with the crunch of almonds, I just melt: how about you?

My first and quite successful attempt at this troublesome pastry. taken from my ultimate book of baking but using my own recipe of cream to fill and toffee sauce to top. be patient and precise with this one

Profiteroles are whipped cream filled thin leathery hollow shells of cookie dough, glazed with chocolate. The large ones are apple size profiteroles, the bite size ones are egg size. Both are eaten with your fingers. They can also be filled with vanilla custard and greek yoghurt with honey. Baked fresh in the morning, eaten mid afternoon with tea or coffee or hot chocolate or as dessert for special celebrations.If you never made these before, start with egg size balls, work your way up in size. You will put Willy Wonka to shame.#CookpadChristmas

This recipe from jemma turned out beautiful and tasty

Enjoy!! :chef