i hope you all had a wonderful thanksgiving! ours was most enjoyable and i really can't believe that it has come and gone. these months are flying by, and getting away from me! i contributed desserts as usual. i made a pecan pie and then decided to make a batch of profiteroles just to mix it up. i used this recipe, which is super easy and super delicious. the trick with the filling is to strain your ricotta overnight before assembly::
see all that liquid? thats the difference between a nice thick filling and a thin and runny one! the rest is so simple, the only scary part is when you are adding the eggs to make the pate a choux. at first things will look all wrong, and panic may set in, but just keep stirring and it comes together like magic. after that its all good::
actually, thats a major understatement!
