Also shared at (first entry):
Two weeks ago we celebrated my husband’s birthday at home and with just the two of us. It has now become a “tradition” of sorts between us (and possibly will continue on as we build a family) to make the celebrant choose what he/she wants to do on his/her birthday instead of throwing a party (which he/she doesn’t really want, anyway) that we usually do on this occasion. So my dear husband just wanted to have a barbecue dinner with beer. As simple as that. And I thought of something to give him as a surprise, nothing fancy but at the same time, something that he would love and remember. Hence, the birthday profiteroles I baked for him:
It took a lot of guts on my part to make them, to be honest. My husband and I love profiteroles and I’ve been wanting to make them for ages but the idea of making the choux pastry is V-E-R-Y intimidating. Who wouldn’t be? This pastry is classic French and very light that if the (very delicate) dough isn’t treated properly then everything will be a disaster.
I made a leap of faith at that moment because it was something that my husband wanted for his birthday and not a birthday cake. Just imagine how many times I prayed to the baking gods and goddesses to guide me in preparing a perfect dough to make the choux pastry. Once I’d gathered all the ingredients and started the procedure, this home-baker actually found it doable! It only takes confidence. Kumbaga, palakasan lang ng loob! So these were the results (above). And as mentioned above, be careful with the dough, otherwise, they will puff prematurely and deflate once taken out of the oven. I was glad my profiteroles came out just right the first time. Was it beginner’s luck or what? You be the judge.
P.S. There are lots of recipes to choose from online.