This afternoon we had a go at making profiteroles. The choux pastry recipe came from a home baking book and wasn't as difficult as we expected. One thing we did learn is that the profiteroles rise better if we cook them one tray at a time instead of putting two trays in the oven and swapping them over.

Profiterole stuffed with cream cheese

A traditional profiterole with cream filling and chocolate sauce poured over the top.

The profiterole ring, fresh from the oven.

The profiterole ring after adding the cream and chocolate.