:: Recipes that scare me provoke the avoidance factor in me: chilli mussels, Thai green curry, panna cotta and homemade mayonnaise (to name a few on the list).
I don’t think I’m the only one out there that has such a list of dishes that intimidate.
Don’t get me wrong, I love eating these dishes at restaurants but as far as the homemade versions go, I’ve developed an irrational complex that they’re too fiddly, too technical or too traditionally renowned that my inexperienced self is destined to fall short. Like a certain ignominious Pad Thai experience…
Until recently, profiteroles also featured on that list.
There seems such a fine art and delicacy to those beautiful, crisp golden puffs. And who can deny the craftsmanship of a toffee-laced tower of croquembouche?
After seeing this concept in a magazine years ago, the idea of savoury profiteroles has stayed with me and surfaced every now and again when picking out menus.
I finally got around to serving them when I had friends from work around for a casual Saturday lunch recently.
I’ll admit that for a fleeting moment I considered buying ready-made pastries but then just as quickly banished the thought – ridiculous, just give them a go!
I made them a full day in advance just in case the result proved disasterous… But as it turns out, they weren’t worth a moment of the anxiety as these choux pastries are seriously easy!