{"id":667,"date":"2011-07-25T00:01:32","date_gmt":"2011-07-24T22:01:32","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=667"},"modified":"2013-01-23T00:16:10","modified_gmt":"2013-01-22T23:16:10","slug":"profiteroles","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/pastry-experiments\/profiteroles","title":{"rendered":"Profiteroles"},"content":{"rendered":"<p>One of the <strong>pastry fundamentals<\/strong> that can be declined in many different versions is the <strong>p\u00e2te \u00e0 choux<\/strong>, the one used to make those small round balls called &#8220;<strong>choux<\/strong>&#8220;, usually filled with creams or mousses, or <strong>\u00e9clairs<\/strong>, the long version (see photo below &#8211; they are not mine unfortunately).<\/p>\n<p><a href=\"http:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/eclairs.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-668\" alt=\"eclairs\" src=\"http:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/eclairs.jpg\" width=\"800\" height=\"533\" srcset=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/eclairs.jpg 800w, https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/eclairs-300x199.jpg 300w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/a><\/p>\n<p>Since I&#8217;ve had enough of choux and eclair <em>(they are practically everywhere here)<\/em>, I decided to make <strong>profiteroles<\/strong>, a very famous dessert in which the <strong>choux are filled with ice cream<\/strong> (it was home made of course) and <strong>covered with a chocolate sauce<\/strong>. The plate presentation definitely has to be improved, but the taste was perfect!<\/p>\n<p><a href=\"http:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/profiteroles.jpg\"><br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-669\" alt=\"profiteroles\" src=\"http:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/profiteroles.jpg\" width=\"720\" height=\"538\" srcset=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/profiteroles.jpg 720w, https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/profiteroles-300x224.jpg 300w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>One of the pastry fundamentals that can be declined in many different versions is the p\u00e2te \u00e0 choux, the one used to make those small round balls called &#8220;choux&#8220;, usually filled with creams or mousses, or \u00e9clairs, the long version (see photo below &#8211; they are not mine unfortunately). Since I&#8217;ve had enough of choux<\/p>\n","protected":false},"author":1,"featured_media":669,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[156],"tags":[687],"class_list":["post-667","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pastry-experiments","tag-pate-a-choux"],"_links":{"self":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts\/667","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/comments?post=667"}],"version-history":[{"count":0,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts\/667\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/media\/669"}],"wp:attachment":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/media?parent=667"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/categories?post=667"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/tags?post=667"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}