I love profiteroles. Love making them, it’s fun watching them rising in the oven, looking all weird and disfigured. These, filled with advokaat cream I found in mojewypieki. com and had to try. I also made choux pastry from Dorota’s recipe, not my usual one, they were great. The cream- not so much, a bit too runny, which might be explained by the fact, that I added an extra slosh of advokaat to it, just because I like it…..?:-/

So for the pastry I used  250 ml of water, 125 g of butter and a pinch of salt all melted, to that I added a tall glass of plain flour and proceeded and usual, working the dough till shiny. Let it cool, then threw to the kitchen aid adding 4 eggs, one by one. Piped onto the trays and baked for about 20 minutes in 200 degrees.

The cream I made the day before, as suggested by the author. 175 ml of milk brought nearly to boiling,  125 ml of advokaat added when off the heat. 3 egg yolks and 40 g of sugar whipped till pale and fluffy, 17 g of potato starch and 17 g of plain flour added. All those combined together over a low heat, stirring all the time till thickened.  Left to cool under a sheet of cling film.

We’ve made a collective effort to fill the profiteroles in at the table( Aska), Jedrek was drizzling the chocolate over and we destroyed the first lot, before running out of the cream. So I whipped some cream and we continued, leaving all but 2 empty ones. Very much enjoyed, but I think I prefer the whipped cream to the advokaat cream.  My guests agreed.