Today I have been baking profiteroles. At least attempted to do so but failed miserably. I was watching a cooking program on the television and they were making these so I thought that since I already have some experience with baking eclairs, profiteroles should be an easy one for me.
Little did I know that baking profiteroles something is that truly requires full attention to proportions, temperatures and ingredients.
I can not recall the original recipe but let's just say I went slightly off it here and there (6 eggs instead of 8, somewhere in between 200 and 250 grams of flour in place of desired 150 grams and so on). Not surprisingly I ended up wasting all of the ingredients because my profiteroles turned out to be insipid. Further more the dough didn't rise and I took them out of the oven looking so flat that there was no way I could pump them up with custardy.
I feel like this unfortunate experience reminded me that no matter what you do you have to put your heart into it, metaphorically speaking of course. Especially when it comes to cookery.
I have set myself a goal to repeat the recipe however many time it takes to get the perfect profiteroles until the end of 2012. I will be keeping posts coming about that.
By baking profiteroles, even though unsuccessfully, I have:
- increased awareness of my strengths and weaknesses
- undertaken new challenges
- shown perseverance and commitment to cookery
- set myself targets that I intend to achieve in a limited time period
Little did I know that baking profiteroles something is that truly requires full attention to proportions, temperatures and ingredients.
I can not recall the original recipe but let's just say I went slightly off it here and there (6 eggs instead of 8, somewhere in between 200 and 250 grams of flour in place of desired 150 grams and so on). Not surprisingly I ended up wasting all of the ingredients because my profiteroles turned out to be insipid. Further more the dough didn't rise and I took them out of the oven looking so flat that there was no way I could pump them up with custardy.
I feel like this unfortunate experience reminded me that no matter what you do you have to put your heart into it, metaphorically speaking of course. Especially when it comes to cookery.
I have set myself a goal to repeat the recipe however many time it takes to get the perfect profiteroles until the end of 2012. I will be keeping posts coming about that.
By baking profiteroles, even though unsuccessfully, I have:
- increased awareness of my strengths and weaknesses
- undertaken new challenges
- shown perseverance and commitment to cookery
- set myself targets that I intend to achieve in a limited time period
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