Honestly!
So this got me to thinking. Chocolate Eclairs are no problem at all, I've made them before and have actually had an idea tucked away for some time now to make mini versions with cocoa nibs in the chocolate topping for a bit of texture and some added pizzazz. But cream buns are a different kettle of fish entirely. I've tried making them before and all was going well right up to the point when I needed to pop the air holes in the underside to dry the insides out. Every time the rotten things would deflate and end up looking very pathetic, once this happens no amount of baking helps to puff those babies back up!
My Mum is a bit of a dab hand at the old cream puff baking. In the late eighties and early nineties her party piece would be a showstopping mound of profiteroles (Mum is more sophisticated than me!) piled high on a plate, stuffed full to bursting with chantilly cream and covered in the most amazing, finger licking good, chocolate sauce. Oh how my mouth waters at the very thought! So I asked Mum for some tips and what do you know, turns out I was baking them long enough!
To make my cream puffs I followed Rachel Allen's recipe for Choux Pastry that is in her 'Bake' cookbook. The same recipe can be found online at the Good Food website, so I haven't copied it out here. The recipe worked a charm though, and so Santa will be pleased to know that Mini Chocolate Eclairs with Chocolate Cocoa Nib Icing will be on the menu this Christmas Eve ... who am I to deny the big guy??
They look divine! I can imagine your mum's plate of profiteroles, my mum used to do the same.
ReplyDeleteI like the idea of cocoa nib icing.
PS. sent you an email!
Wow! You made cream puffs! So perfect for Christmas. They look very well made. I actually prefer cream puffs over profiteroles! Xx
ReplyDeleteI'm sure Santa will be delighted to receive these cream puffs...they look so light and suitably puffy! The addition of chocolate cocoa nib icing sounds great too! :-)
ReplyDeleteI can't remember the last time that I ate one of these little treats. Frankly I'd swap dozens of mince pies for one of these. Lovely.
ReplyDeleteFantastic! Santa will be glad of those, as he will be having mince pies & sherry here, and we'll chop up some carrot so Rudolph can share with Comet, Donder, Blitzan et al:-)
ReplyDeleteHow lovely, a little creamy, snowy puff for Christmas Eve. Perhaps Rudolph would prefer a carrot souffle rather than the usual crudites?
ReplyDeleteTempting cream puffs. First time here and already liking what I see..Merry Christmas!
ReplyDeleteThey look perfect Chele, well done and oh so very delicious. You did well to have such a brilliant baking mother. I don't think I knew what a profiterole was until I was well into adulthood.
ReplyDeleteYum! These cream puffs look delicious! Haven't made them in a long time but you have inspired me to make them again and this recipe looks like it works really well! A great sweet for Christmas parties :)
ReplyDeleteWhat a lovely blog you have here! As fellow foodies we can't wait to read more :) New follower here!
Have a lovely Christmas and hope the party goes well :)
Chloe & Sarah
Hope all is OK with you Chele. Just wanted to wish you a Happy New Year
ReplyDeleteThey look so delicious.
ReplyDeletehttp://www.little-miss-spoon.blogspot.co.uk/