The chocolate and the cream are nyom. The profiterole itself is just a rubbish, chewy, tasteless lump of carbohydrate
used as a vehicle to get the chocolate and cream into your mouth without getting your fingers sticky.
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Sun 22 Aug 2010, 0:29,
archived)
Well made choux pastry fills up the most possible space with the least possible actual pastry.
Pastry chefs will try and fob you off by saying it's supposed to be "light", but it amounts to the same thing.
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Sun 22 Aug 2010, 0:33,
archived)
Then I endorse this vehicle for it's delivery of chocolate and cream into my mouth
but I disagree as I think the pastry is actually nom and acts to balance out the sweetness of chocolate and cream and give more sustance and texture to an otherwise overkill of sugar.
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Sun 22 Aug 2010, 0:35,
archived)
Don't bring reason and logic into my mindless prejudice against choux!
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Sun 22 Aug 2010, 0:39,
archived)