Want to know something? I didn’t like cream puffs growing up. Or eclairs. I never understood what the fuss was about. I couldn’t figure out why someone would want this thing that looked like a roll that was stuffed with a custard filling when you had options like ice cream sundaes, and cookies, and cake. Mmmmm…. cake. But then something happened. I had a profiterole from Choux Factory.
Oh. My. Word. It’s like I was reborn. Why had no one told me about this before? What WAS this filling? Swoon. Floating. Wonder. Now whenever wonder strikes me, the next thought is usually, “I can make this. How hard could it possibly be?” Sigh. Ladies and gents, this thought applies to everything. I think I can build coffee tables, sew my own clothes, fix my car. Hell I don’t put it past me to get it in my head that I can renovate a gorgeous old school brownstone in BK. Usually I can’t. But this. This cream I could do. It took me a few recipes, a few trials and a hell of a lot of breakdowns and tears before I found a recipe and technique that didn’t congeal the minute I came near it.