Wednesday, January 15, 2014

What I Ate: Profiteroles

I've posted a step-by-step post for profiteroles previously so I won't be detailing them in this today. These are slightly different because instead of piping them, I used my trusty cookie scoop (1½ tablespoon size) and instead of whipped cream, I filled them with a vanilla custard, which is quite similar to the custard I make for my coconut pie except without the coconut, of course.
{the vanilla custard}
{pate à choux}
{used a cookie scoop instead of a piping bag to make giant puffs}
{so cute!}
{release the steam}
{cooling}
{filled and in their boxes}
{drizzled with melted chocolate}
{delicious!}
xoxo.

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