A Sneak Peek at Some Puffs
I’m on a cream puff kick. Choux paste is so…weird…and amazing. It’s a super sticky, ooey gooey paste that one might think has no business morphing into a light as air profiterole. It’s one of those pastries that truly highlights the scientific nature of baking.
The high oven temperature and significant quantity of liquid in the paste converts to steam in the oven causing the puffs to expand and form holes in the centre. Gluten and egg proteins provide the structure to ensure a firm pastry. It’s pretty cool.
I made these strawberry whipped cream filled puffs and brought some of them to a pals birthday dance party. The recipe made about 100 profiteroles, which is a little bit ridiculous. So I’m cutting the recipe tomorrow morning when I make my Thanksgiving pumpkin pie version. I’ll post photos and the recipe on Monday for all you gobble gobblers.
Photos by Maggie Murphy