Since I last updated this I have completed my first year of university which took up a substantial part of my time but it is little excuse as students do basically nothing all the time. Anyway, I have just finished my first year studying History at the University of Birmingham and it has been the best year of my life although it has been severely lacking in baking.
As the summer has come and has nearly gone, I decided to give this whole cooking thing another whirl and when term starts in a month or so I will be attempting to keep it up but maybe a little different than it used to be. As I am away from home and the ample baking supplies that it offers, the baking has been limited, however the cooking has not.
Thus (ooo fancy) over the next year I am going to attempt to keep this up but with the addition of recipes for main meals on a budget which should hopefully be helpful to students and all of those who want to save a bit of cash in general.
Anyway this is all to come, for now I have access to baking products so I made profiteroles.
My adventure into choux pastry begins.
I used the recipe by John Whaite which you can find HERE.
Choux pastry is unlike any other in many ways. One, it uses a ton of eggs.... well not a ton but a lot. And it is in part made over a hob which while being very satisfying is also very bizarre.
Once the pastry was made according to John's recipe, I piped the choux into balls of about 5 cm diameter as they seem to puff up amazingly.
They also last quite well so once baked if you put them in an airtight container you can leave them for a while if you don't have the time or the energy to deal with them at that point.
When I was emotionally ready... I cut them all in half and filled the middle with vanilla ice cream which while is not usual in England is lovely, perfect for summer and works very well with the hot chocolate sauce that you then have to make.
To make the chocolate sauce I just mixed dark chocolate and cream over the hob before pouring over the piles of profiteroles and serving with raspberries.
So the return of the blog is underway...Hopefully I will be updating all again in a week or so but if life gets in the way again, I will see you in a year xoxo
