Way back when, in February of 1987, shortly after we started life in Paris, I took my first Cordon Bleu class. Did you know that the CB was located on 24, rue de Champ-de-Mars back then?The menu was Bisque de Langoustines, Pintade aux Choux and Profiteroles Glaces with sauce Chocolat Chaud. The Bisque was a bit too complicated for me to tackle, back then. I didn't really appreciate a good Pintade, back than either! But I did indeed love a Profiterole dripping in a warmed Chocolate Sauce!
I bought my Phillips Ice Cream Maker a few weeks before, to make an Orange Sorbet I had sampled with a Chocolate Cake at the CB. This simple machine got more use, and it is still in service today, although I bought a Simac machine back in 2003, a machine I love!
My Choux pastry was a bit loose. I veered from my original CB
recipe. I made the water, butter and flour mix on the stove,
then brought the Kitchen Aid into service to incorporate the eggs.
Yep, I'll try this recipe again. Practice makes perfect!
Just another bit of trivia.....the last time I made this complete recipe was for the 'boss'. Before 'the old man' took over the yoke of the airplane. The recipe worked without a hitch and I thought I was a pretty good cook back then.
Join us for dessert? 
1 comment:
I'm always so impressed by your desserts! I've never made profiteroles...my family would fall head over heels!
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