Profiteroles on the menu

This week-end, my daughter wanted to make dinner for all of us and she planned her menu and worked all afternoon in the kitchen. Yummy fall salad with grapes, apples and candied pecans, followed by handmade gnocchis and to top it all off…gorgeous and delicious profiteroles. Chou pastry is so easy to make and the results are usually visually stunning…you be the judge…Instead of the usual chocolate  sauce, this recipe (from the New-York Times Dining section) suggests raspberry coulis. The color is bright and the taste refreshing. Give it a try…


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