Wednesday, December 4, 2013

Wednesday, December 4th:

Friday is my birthday. In keeping with tradition, I'm bringing cake for everyone in the company. Home-baked is best ... so I've been busy making profiteroles. /Vivian

Choux Pastry

Scant 1 C (200 ml) Water
1 stick (100 g) Margarine or Butter
3/4 C (100 g) Flour
4 Eggs

Bring water and butter/margarine to a boil and whisk the flour in. Stir vigorously until the dough no longer sticks to the pot. Let the dough cool a bit and add the eggs one at a time. The dough must be stick together before you stir in the next egg. Put the dough on baking paper on the baking pan. You can use an icing bag or you can also use two spoons. We made small round and rectangular choux pastries.

Bake for 30 minutes at 400 °F (200 °C). Do not open the oven door during the first 25 minutes, since the choux pastries can collapse.


Don't forget our new recipe book – The Best Recipes 2 is available now in tre languages, german, ducth and danish. A great gift idea! /Vivian


  1. Happy birthday Vivian. Profiteroles are my favourite, in New Zealand they are called Cream Puffs.

  2. They are called cream puffs in the US also. Wishing you a very happy birthday:-)))

  3. Happy birthday Vivian!
    We wish you a great day full of hugs and friendly words, lots if friends and beloved people around you!
    Paulo also loves Profiteroles! ;)