What better way to celebrate the coming of the -BER months, aka the holiday months, than by whipping up some of these glorified cream puffs? I call them profiteroles, aka rounded eclairs, just cause they're smothered with chocolate rather than dusted with confectioner's sugar. Either way, they're filled with my favoritest-test filling of all time - ooey gooey, chilled pastry cream.Oooooh, yes. I'm currently having a dangerous love affair with pastry cream... Want to share?
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