Cream puffs, peeps, that’s what we’re talking about here. Aka profiteroles – although those tend to be filled with ice cream, and these babies are filled with coconut pastry cream and served with warm dark chocolate ganache – or without: they’re actually spectacular either way. And, yes, you can thank me now. Not going to lie, was inspired to make these not because i’ve always been jonesing to try my hand at pate a choux (cream puffs, eclaires, gougeres: they’re all made from a french pastry called pate a choux) and saw an opening. To the contrary. Although i have fond childhood memories of eating profiteroles on lunch dates with my dad in a fancy (to my ten year-old mind) restaurant near his office, i was a bit intimidated by the idea of making my own. But guess what? Making pate a choux dough? Nothing – and i mean nothing – could be easier.
So, I have this small metal box, plus a three-ring binder covered in blue fabric, chock full of my paternal grandmother’s recipes. My cousin sent them to me a few years ago when I was desperate to recreate my grandmother’s spectacularly moist and lemon-y, lemon velvet cake (turns out her recipe was for a slightly gussied up cake-mix cake, and I was so not surprised, as I love a cake-mix cake more than almost anything).