I have a loyal reader who would send me emails once in a while. A few months ago, she shared with me a recipe. She told me that she used my choux pastry/pate a choux recipe and turned it into an easy dessert by using ice cream. Yes, as I mentioned in the post, choux pastry is very versatile, it can be made into cream puffs, gougères (cheese puffs), nun’s farts (by deep-frying), éclair (oblong and filled with cream), and ice cream dessert! Today, I am going to show you how to make profiterole by using the same choux pastry recipe. Profiterole is basically choux pastry, sliced into half, and filled with whipped cream, pastry cream, or ice cream. Ice cream filled profiteroles are especially popular in the US. With the end of summer just around the corner, I decided to make profiteroles with ice cream and topped with chocolate sauce and some ground peanuts. Such combinations will...
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