This is a bit of a retro post since I baked these a little over a month ago, but I was so proud of them that I thought I’d share my experience!
This was my first true experience baking a French pastry, and it wasn’t as hard as I feared it would be (except for one mishap). I started off by making the basic pâte à choux – spending hours upon hours (read: about 20 minutes) trying to find THE perfect recipe for achieving the most successful version. I finally used a modified one I found in my Art of The French Pastry book.
Everything was going fine until I reached the “piping” stage. I skimped on buying truly worthy pasty bags and instead used a cheap, generic plastic one that was advertised for icing. Big. Mistake. After a few piped chouxs, the pastry bag exploded. I was a doughy, sticky mess.
I also lost a good chunk of my dough to the floor. I managed to salvage what I could and scooped the rest directly onto the baking sheets. I was really sad and disappointed, but it’s a good lesson in baking (especially French ones): don’t skimp on good supplies!
Luckily the pastry cream was a bit easier to pipe through, which I managed on about three of the choux, successfully. Hence why you only see three in the picture. But hey, those three are fantastic!
I then made a glaze with some food coloring and garnished the profiteroles with blueberries. Magnifique! Overall, I’d say these weren’t too hard to make but I definitely recommend using the right kind of pastry bags if you’re planning on piping them.
Profiteroles: 7/10 Would bake again with the right supplies