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Copyright, 2015
July 25, 2011
Rob
Pastry experiments
0

Profiteroles

One of the pastry fundamentals that can be declined in many different versions is the pâte à choux, the one used to make those small round balls called “choux“, usually filled with creams or mousses, or éclairs, the long version (see photo below – they are not mine unfortunately).

eclairs

Since I’ve had enough of choux and eclair (they are practically everywhere here), I decided to make profiteroles, a very famous dessert in which the choux are filled with ice cream (it was home made of course) and covered with a chocolate sauce. The plate presentation definitely has to be improved, but the taste was perfect!


profiteroles

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Pâte à choux
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WELCOME

Hi, my name is Rob, I work in IT but I love baking and I also got a pastry diploma. I created this blog to keep track of my journey from complete beginner to world pastry champion (I'm not there yet).

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