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).
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!
