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Chocolate Profiteroles

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Well, I am finally convinced that I bought a house in the Bermuda triangle of baking. Actually, it really only applies to getting things to rise. The whole time I was making these Choux Puffs from Elizabeth Bard’s Lunch in Paris I had such high hopes. At first I had this confused with popovers, which I fondly remember my aunt making for us all the time. She would make hot fudge sauce from scratch and heap on the vanilla ice cream! Ironically, Jake bought me a popover pan for Christmas. It was like a Christmas miracle, one, he got me a present I didn’t have to return; two, I hadn’t even mentioned that these failed profiteroles had me longing to make some popovers. As always, stay tuned.
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They don’t look so bad here, but they really are flat little discs that were only edible because they were topped with ice cream and EB’s Dark Chocolate Sauce. I also have to admit that I had a little leftover Cool Whip that totally added to the edibility.

Eat Well and Savor.

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About Monica

A court reporter who likes to cook, and travel, and go to the spa, and read, and spoil her dog.

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