Profiterole (money shot inside)

Sorry the glaze looks dull, I had put them in the fridge. The recipe was supposed to make 60-70 puffs but I had an incident and the pastry bag exploded. So then I had to scoop the choux with spoons and they came out too big. When I made the Chantilly cream it didn't puff up all the way (I think I added the stabilizer, a little instant pudding, too soon) so I didn't have enough to fill all the puffs. I almost don't care, the filling has a whipped butter consistency . I ended up with 10 finished profiteroles.

Sad plain puffs (they kinda taste like Yorkshire pudding, I keep snacking on them). You can see where I had to scrape off the exploded pate a choux

Here's the inside of the profiterole, the glaze shiny from the warmth of my mouth

I think 2024 will be the year of fancy pastries , no more chocolate chip cookies and bundt cakes