Profiterole Tart

What I love about culinary school is that we don’t just do sweets. We take basics and take it straight to a whole other level. Like today, we learned how to do cream puffs but we didn’t leave it there. We made a tart with chocolate mousse and pastry cream and topped the whole thing with cream puffs. The cream puffs themselves are covered in nuts and coarse sugar and the resulting tart was drizzled with chocolate glaze and dusted with powdered sugar. Yup this is how we roll…

I had extra cream puffs left over and munched on them on the train ride home. Sadly I found out that I hardly filled the puffs…they would be sooo much better with the right amount of filling. Oh well…not perfect but not bad for a first attempt. :p