Choux Party

Profiteroles and tea cups

Choux Pastry is a pastry that I love to make. I love how methodical and easy it is to mix, and love watching it rise in the oven. It was almost 2 years ago when I first attempted making this pastry (and you can check my blog post about it here) and since then, I have always found a sense of comfort while making this.

When I was younger, my favourite thing to eat were eclairs. My aunt made them and at that time, I watched her make it and ate with awe. I only got eclairs at special occasions and it was always such a wonderful and rare treat for me.



Baking in full swing

I feel like I can make this banana bread in my sleep. I’ve made it so many times and it’s been a success every single time. I’ve hit some obstacles, when I’ve had to use new ovens (burnt edges or not cooked through) but managed to master this.


Getting caught up with all the baking and following my recent success with shortcrust pastry, I woke up this morning and asked my husband if he would like cream puffs (profiteroles). He gave me a thumbs up and I started making my first choux pastry.

Stephanie Alexander helped me out. I have always looked at her massive ‘The Cook’s Companion’ with intimidation but the choux pastry in the book seemed very simple. Plus I had watched enough Masterchef Australia contestants trying to make profiteroles and knew that I had to wait till my dough cool down before I added the eggs. Thanks Jamie of Masterchef 2014!

The other thing I have been really obsessed with is food photography. In my last blog post about the orange cake, my husband had to take some photos for me. I was getting quite frustrated with the blurred results and I wasn’t sure which button to turn or press. But in the last couple of weeks (with tips from my husband) I have managed to take all the photographs by myself. I can now work out how to have the perfect exposure and am thinking more about lighting and framing. Plus I think I am getting a hang of styling the food and presentation.


Am not yet ready to give up my day job to become a pastry chef. In fact I don’t think I could cook under pressure, in a cafe or restaurant.