I have always wanted to try to make Profiteroles but have always thought that they’re a bit tricky to pull off, they look so light and delicate and I’ve never made choux pastry before so I’ve avoided them until now that is.
I decided to challenge myself and make a batch for my Maizena Series because 1. Profiteroles filled with creme patissiere topped with chocolate sauce sound amazing and 2. What could be better than homemade vanilla custard inside light choux pastry topped with dark warm chocolate sauce?
The thing is with these bite-sized pastries of awesome is that every element needs to be just right. The pastry needs to be light and airy and the custard thick, sweet and smooth and this recipe guarantees you both and an end result that is really delicious and perfect for dessert, tea parties and moments when you feel like sitting by yourself in your living room eating cake!