Each time Joe goes to visit his Grandma, I often try to make an effort to bake something. I have never met this lady although Joe and I have been together for over 4 years now.She sounds so adorable and funny. She is a pretty hardcore Republican, though. This much I know.
I enjoy baking cakes but the kitchen has to be spotless before I would consider embarking on a major baking project. It almost feels like I need my mind to be uncluttered before I can start baking especially if it is something challenging. Otherwise I fall apart and so does my project.
I had a pretty exhausting work week, involving a Seattle turn, an Aruba turn, a Montego bay turn and the crew desk even threw in a Baltimore turn in there just for fun. So yah, that was what I did the last 5 days.
So the apartment is a little dishevelled and plus Joe had made cabbage rolls last night and the kitchen was not in the pristine condition that I often like it to be.
After flipping through a few cookbooks and numerous websites, I decided on cream puffs also known as profiteroles.
I made the pate choux (choux pastry) and baked the shells the night before. Choux pastry needs to be baked immediately so that it will rise nicely.
This morning I intended to make the both chocolate pastry cream and vanilla pastry cream. Unfortunately, due to time constraints I only made the chocolate pastry cream.
The chocolate pastry cream is so easy to make it is just like making the standard pastry cream and the only difference is that you add melted bitter sweet chocolate just as your pastry cream start to thicken.
Once the filling was ready, I filled the shells generously.
I later drizzled the cream puffs with chocolate glaze.
Chilled the cream puffs for an hour and BAM! Tender custard-like shells with and explosion of chocolate goodness in each bite.