What I Ate: Profiteroles

I've posted a step-by-step post for profiteroles previously so I won't be detailing them in this today. These are slightly different because instead of piping them, I used my trusty cookie scoop (1½ tablespoon size) and instead of whipped cream, I filled them with a vanilla custard, which is quite similar to the custard I make for my coconut pie except without the coconut, of course.

{the vanilla custard}

{pate à choux}

{used a cookie scoop instead of a piping bag to make giant puffs}

{so cute!}

{release the steam}

{cooling}

{filled and in their boxes}

{drizzled with melted chocolate}

{delicious!}

xoxo.