Free-form Profiteroles

After finishing the order below, we had friends coming for the day and I took it into my head to make profiteroles – something I haven’t done for a very long time. I decided to try out Sam Stern’s recipe which uses a stong bread flour. Anyway,  I dropped fairly large dollops of the mix onto the baking trays and they puffed up beautifully!

Profiteroles

You can be neat and tidy and pipe them onto the tray, but I like all the odd peaks here and there.

They were filled with cream, piled up and had chocolate sauce drizzled all over them, but you will just have to believe me on that front, as they were demolished before I could take a photo!

For lunch, I also made ‘The Very Best Shorbread’ from Mary’s Berry’s Baking Bible, which was delicious.

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