Profiteroles

Cause they don't taste the same if you call them

cream puffs.

Who you callin' a cream puff!?

Have I mentioned all the fun I've been having with the

folks at Relish Magazine?

Tuesdays they have a thing called 

"Chef in your pocket"

on their Facebook page.

I got it in my head this past week that I wanted to 

replicate our favorite dessert at our favorite

little Italian restaurant, Villa Verone.

Don't start, I know not everybody has the same

soft spot in their hearts for this little spot as Mike and I

but, whatever!

Their profiteroles are amazing.

I digress, I asked Chef Brian for a recipe and he came through.

With flying colors!

The Pate a Choux was pretty straight forward. 

(there, Shanna, I spoke French, wala!)

Chef Brian warned the stirring of the dough as it cooks

 can be a bit of a workout, and he was right. 

But beyond that the skill level wasn't unreasonable.

I did cram a few more on each sheet than perhaps

Martha would have, but hey, I never professed to be Martha.

The filling is a rum/vanilla infused custard.

Yum! all over the place!

I would probably put a touch more rum in it next time.

It was just a bit mild for me. 

This was my first time "tempering" eggs.

News flash, it's just like on TV.

No big deal!

My sister makes an AMAZING rum soaked chocolate cake

that has a chocolate/rum genache on top that we figured

would be a good match and it was! 

The genache, not the whole cake, 

we're not THAT out of control. 

Ahhhhh, little puffs of heaven.

I had the presence of mind to invite the women of the family 

over to help me devour, no, taste test, my little

experiment. 

I do have a picture of my mother with chocolate

from ear to ear. 

I love my mother. 

I won't share. 

Suffice it to say, she liked them :o)

Comment if you want the recipes and I'll post them.

http://relishmag.com/