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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.

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.


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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