I’m often asked by people at work, by readers…about Choux pastry, to do an entry on making profiteroles and eclairs (same recipe)…it’s not that I’ve been putting it off, but I think they can be so overdone, the mainstream way, cream and chocolate… I guess I’ve been thinking about making it more exciting… any Christmas party or wedding I’ve been to and my Graduation ball when I was at secondary (high) school….Profiteroles have always been on the menu and they can be so boring! Way too much cream, no creme patissiere, tasteless and just…boring! Image Credit :Lavidalaura If you’ve visited my Instagram account, you might have noticed that I describe…