I admire the way her treatise unfolds a new story!! You will so do agree with me ,when you pop in her Arena. She definitely has an affair 🙂 Yes,I am talking about Ananda from A pinch of Love. Just like the name,her space is filled with love and its warmth is spread across her composition,pictures and more.
When I wrote up to Ananda about doing a guest post, it was an instant Yes! and I knew it has to be a dessert.Its Ananda’s love n forte. Over to this lovely girl, who has been absolutely benevolent in doing the post for me, amidst her really crazy work schedule. Thanks Pen Pal.
Sandhya’s Kitchen. I stumbled upon Sandy’s blog
during my initial days of blogging. I have always loved the way she pens her
thoughts and admired her pictures. Thanks to social-networks we became virtual
friends. Though I’m not a regular/frequent blogger I missed her blog post
during her break. Glad she is back to treat us virtually. My most favourite
part of her recent posts are when I could see her kids in action, they are just adorable. But, my
heart was sold out for singara and pound cake. Thank you girl for asking me do a
post. She was kind enough to let me choose my favourite genre, dessert and also
for bearing with my delays.
bucket list for years, when Sandy expressed her interest for a guest post. The
things that flashed in my brain were profiteroles or petit fours. Quickly I did
some research and went through my notes from British bake off and got
influenced by petit fours. Then, I came up good combination of flavours.
During first stage I experimented strawberry leather, oh my great lord, though
it was freaking easy the time it took in the oven was enormous. I couldn’t be
left unbothered when there was something getting ready in the oven. I enjoyed
my strawberry leather; honestly I didn’t want to redo the whole process all
over again. The backup plan was profiteroles, next day at work I asked a French
colleague to pass over her trusted recipe, which I could follow with my eyes
shut. But…..the beauty of we researchers are we just super forgetful people.
have never done, until they send me a threatening message or email. Every time
I see either of them I hide myself in guilt and make promises to send it by
tomorrow. The moment I step in my office/lab the promise gets shelved or
evaporated. This forgetful nature is good in a way that I’m left only with good
and deep memories. Nothing new my colleague too forgot to give me the recipe,
but then this recipe is aftermath of some literature survey. Its super simple,
best part is pastry shell can be preserved in the freezer up to three weeks and
can be filled with cream before serving.
table at work, to my surprise it was big success and it was approved by French
people. They said it’s just perfect. Do get your hands on these profiteroles
with strawberry cream cheese filling!
40 mini profiteroles
purpose flour – 70 gram
– 1/2 tspn
– 1/4 tspn
– 55 gram
– 120 ml
- Preheat the oven to 170 degrees centigrade.
- In a small bowl mix flour and salt together.
- Bring the water to boil in a medium-size saucepan over medium heat. Add
the butter to boiling water. When the butter has melted, add the flour
altogether and stir vigorously. Keep stirring and cook until the mixture forms
a ball and it doesn’t stick to the pan.
- Remove from the heat and cool to room temperature. Add the eggs, one at a
time and gently whisk until the dough is smooth.
- Pour the smooth dough into piping bag with star tip or a round tip and pipe
circles of size 1.5 cm or of your desired size onto a greased baking sheet. If
not with piping bag you could spoon the dough onto a greased baking sheet. Bake
the puffs for about 20 minutes until they are golden brown and puffy. If
the puffs are medium-size and/or larger size bake for 25 and/or 30 minutes.
- Remove the profiteroles from the oven and poke a hole at the backside of
the profiteroles using a sharp edge or using small dogbone fondant tool in
to the bottom side of each profiteroles to let out the steam. Cool on a wire
Cream Cheese Filling
- Sugar – 60 gram
- Cream cheese – 100 gram
- Lemon Zest – 1/4 tspsn
extract – 1/4 tspn
Strawberry jam – 2 tbspn (or store brought strawberry jam) ***
- Whip fresh cream with sugar until stiff peaks are formed
- Add in the strawberry jam, lemon zest, vanilla extract and cream cheese and
fold in gently until well combined.
the filling into a piping bag with a 5mm plain nozzle. Poke into each hole at
the back side of profiteroles and pipe in the filling until full. Make sure the
profiteroles are cool before you do the filling.
strawberries – 100 gram (cleaned, towel dried, hulled and finely diced)
– 2 tbspn
In a small saucepan over the medium heat, cook strawberry with sugar until the
water evaporates and it forms a jam like consistency
white – from 1 egg
sugar – 150 – 200 gram
colour – Pink – few drops
- Whisk egg white, sugar in parts and food colour using a wooden spoon until free
falling consistency is obtained.
- Spoon the icing sugar and pour it over the profiteroles
- Top it fondant flower and sprinkles. Learn how to make the fondant flowers from
professional thesis editing here or
use a store brought flowers