I do realise that I’ve been posting an avalanche of dessert recipes lately. It’s hardly been helping the diet and new healthy lifestyle I’ve supposedly adopted but there is no way I’d survive the week where salads and soups and lots of runs thrown become the norm, without a reward of something sweet.
This was my first attempt at making choux pastry and I was surprised at how simple the dough came together. Everything is done in a pot and doesn’t take much longer than 20 minutes from start till it goes in the oven. Choux pastry can be used to create a variety of treats; profiteroles, éclairs or even a savoury pastry dish called. Once baked, it’s usually filled with cream or ice cream and is best consumed immediately.
I initially envisioned a stack of fresh profiteroles filled with cream and passion fruit curd, generously drizzled with melted chocolate; but because this was the first time making choux pastry, I wasn’t sure if the pastry would hold up or would it even be tasty. So I went for the safe option of basic whipped cream and melted chocolate. The profiteroles turned out really well and scrumptious. I’ll definitely be making the passion fruit filled ones soon!