Baking Boot Camp – Profiteroles with Italian Pastry Cream Filling

Posted on Jul 23, 2012

Oh, I wish you could hear the giggles rippling through the kitchen during our “baking boot camp” – what fun!If you’ve been following our adventures, you know the girls have already mastered cake pops and whoopie pies.
 Today they’re going where few adults are brave enough to venture – the land of pate a choux.
Shaking in your boots aren’t you?  Souffles, macarons, and pâté a choux – probably the three foods that bakers fear most.And I’ll be honest, I’ve had my troubles with making the perfect profiteroles over the years too – until I stumbled upon an absolutely foolproof recipe over at Steamy Kitchen.   Why, anyone can be a profiterole making whiz using her simple 1:1:1:1:1 ratio.  Simple, foolproof, perfect every time – make this your go to recipe for can’t miss pâté a choux!
The melt in your mouth Italian pastry cream filling I discovered at My Sweet Life.  I could literally eat the stuff by the bowl full – try her recipe and see if it’s not the best you’ve ever had!  Adding some whipped cream to an already incredibly pastry cream makes it unique and supremely silky!

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