Food Trip Friday 079: Birthday profiteroles

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:

My husband's birthday profiteroles. I would've wanted a luscious chocolate sauce pouring down on them but birthday boy likes chocolate frosting - made with dark chocolate and cream - so be it. It's his birthday, anyway ๐Ÿ™‚

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.

Profiteroles with vanilla ice cream and chocolate frosting. Next time I'm going to try the choco-custard filling and dip it in chocolate ganache. Obviously, we are a couple that's big on chocolates ๐Ÿ™‚

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.

7 thoughts on “Food Trip Friday 079: Birthday profiteroles

    • Sreisaat says:

      Tatess, profiteroles are called cream puffs in the US! ๐Ÿ™‚
      I am really a coward when it comes to making the pastry – so everything is difficult for me, lol. Maybe you could share me some techniques and recipes of your cream puffs, it’d be great!

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