Profiteroles

I hate having to start these posts with an apology for how slack I have been, though I have been very slack this past few months. Apologies.

Thesis work is moving at a moderate to slow pace, and despite my asking for continuous extensions, and consistently failing to get things in on the date we agreed on, my ever patient supervisor is yet to wash her hands of me. My most recent chapter was well received, and I am trying to think about the next one. There is a moderate degree of stress building however, as my supervisor is pregnant, which is wonderful, but will be on maternity leave the semester I was planning to submit. This is a problem. I am thinking I will defer first semester next year and either go to England for a bit, or tutor a lot, but mainly work hard and try to write up and then try to submit as soon as possible after June.

In the baking world, things have been much more interesting especially since I have entered the world of creme patisserie, and am not looking back. My first effort was Nigella's chocolate meringue layer cake, of which the filling is a deliciously rich chocolate creme patisserie, and the second foray was with profiteroles. Not being familiar with choux pastry either, I made the first batch unmanageably small as I thought that they would expand more than they did, and also thought I was using a recipe that my friend said made a lot. ( I worked out a week later that I was not). The second batch were much better, though I need to work on my piping technique. The vanilla creme patisserie was beautiful, and over all I was quite pleased with my efforts. When I have more time and energy, I will revisit this new and wonderful world. I think next I will make a fruit flan.... I do love them.

HH