I used to be obsessed with profiteroles and growing up I always wanted a croquembouche wedding cake. When it came to it we ended up having an awesome cupcake tower but I still love my profiteroles!
These were not my finest moment. In order to make them child and preggo friendly I left out the espresso and made regular profiteroles. I couldn't find a plain piping tip so had to use a star one and they came out a little odd looking (although they did puff up beautifully). I only used 1/2 ts cinnamon in my eggless ice cream and it had a really blah could-have-been-anything flavour, and then I decided to use a simple cocoa glaze rather than chocolate sauce and made it too thin.
BUT put those 3 less than perfect elements together and it was delicious. The fact that I immediately ate 2 with all the trimmings says they couldn't have been too bad!
To see what everyone else thought don't forget to check the LYL page!
That's right - it couldn't have been all that bad!
ReplyDeleteI even ate my slightly doughy profiterole just to give it a try.
I am glad the combination was still a hit! Looks yummy to me!
ReplyDeleteWith all of those paired together, it had to be good!
ReplyDeleteI think the profiterole looks delicious in the photo!
ReplyDeleteThree so-so's equal one pretty-good! :) I mean, chocolate and ice cream?? What could go wrong?!
ReplyDeleteI like the look the star tip gave your profiterole! The ice cream recipe did not sound so good to me, so I went with a cinnamon recipe from the Perfect Scoop by David Lebovitz - so very good. I too went with a cocoa sauce - it was on the thin side as well, but tasty. :)
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