It seems as though Maibritt has found a way improve upon profiteroles (believe me, it's possible).
First, she baked them so close together that they morphed together, forming a sheet of profiteroles.
Then, instead of filling the choux pastry with cream, she lathered them with homemade whipped cream and
gooseberry jam on top. How is this an improvement, you ask? Well, before, the amount of cream you got was limited to the area of empty space inside the choux pastry. This approach allows you to pile on as much as your heart desires (mine desired a lot).
And, if you couldn't already tell by the copious amounts of photos I have for one single dish, this was my favorite dessert during my stay.
this looks absolutely delicious!
ReplyDeleteOhhhh man. I did not need to see that at 9 am. Now all I want is dessert!
ReplyDeletemy mouth is watering... those look so good!!! nothing better then fresh whipped cream. mmmm..
ReplyDeleteOk, I definitely have to try to make these! All of a sudden, I'm VERY hungry. :D
ReplyDeletemouth watering. this looks delicious!
ReplyDeleteOMG YES. HOW COME I NEVER THOUGHT OF THIS BEFORE? Brilliant.
ReplyDeleteoh my goodness im about to head to bed and i see this and it has made me so hungry!!! looks incredible!
ReplyDeleteYour blog about Danish Pastry is really awesome. Thanks for sharing your experiences with us .I like Danish cuisine food very much and i have tried many Danish recipes which i got from youtube and many other website. I like visiting Danish restaurants in weekend.
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