profiteroles

There are my little gems, little balls of choux paste waiting to grow into big puffs that i can fill with custard cream and dip in chocolate! I absolutely love watching them grow =)

Here is the first batch out of the oven...oh so lovely puffs!

The recipe i used for these, as my cookbooks were all packed up ready to be shipped to Canada, was from my trusty australian TASTE website, which has never failed me yet.

And a second shot a little closer up....look how golden and wonderful they are =)

The final step is to fill them and dip them in chocolate, or just give them a sprinkling of icing sugar, these babies are quite versatile! I often like to put chocolate custard, vanilla custard, cointreau custard or just fresh cream.