Catching Points - a food blog

Sunday, March 12, 2006

Erins Profiterolls


I finally tried erins profiterolls and it took me a while to understand everything... but it went rather well. At least at first.
The dough went extremely smoothly by, even with my boyfriend bugging me about shit that made me take my eyes off the butter and water boiling, leading it to almost over cook.
But it all went well later. Ofcourse I didn't get that these rolls wont rise, so the first batch were bite sized, which really aint much to fill, so I quadrupled those to make the size I wanted to fill with the chicken salad. And since I love both parsley and lime, I loved it. My boyfriend approved of it but I think he'd secretly enjoy something with mayo and no parsley. What are these green things is a common frase he uses...
In the end extremely tasty and easy to make, and something we'll do more often, maybe with the dough spiced and something else to fill the rolls with. I felt that they're ten times tastier hot than when they get to cool down. I like bread right out of the oven, but then agian who doesn't??

2 Comments:

  • The best thing about the profiteroles, is you can add a lil sugar to sweeten them, and fill them with sweet creams or puddings, or fruit... they're extremely versatile. I'm thinking they would also be nice with a little rosemary in them, too.

    I'm so glad you liked them :)

    By Blogger Erin Eats, At 5:08 AM  

  • I loved how easy they were to make... I can't decide what to try to use them for next ;)

    By Blogger Lexi, At 9:16 PM  

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