I’m still home sick, but at least now I’m stuck on a little research project.
I’ve been asked to make profiteroles… & I came to the realisation that in the 4 years I’ve been gluten-free, I’ve never once made choux pastry! Seriously, I don’t know how I’ve gone this long with out trying to make a gluten-free version, but the severity of this problem hit me like a wave.
Now I can’t stop thinking about it. If I wasn’t feeling like my lungs had been rolled over by a truck, I’d already be down to the shops to buy the missing ingredients.
How could I have let this happen?!
So here I am, books all over the couch, google wide open, having a look at peoples interpretations of recipes… & figuring out my approach for how I’m going to tackle this task with successful results the first time round.
I don’t know who I’m kidding though, chances of me falling flat on my face for round #1 are pretty inevitable. Still, I’ve strapped on my boots, tied my cape around my neck & I’m doing my superhero stance. I WILL be making the most beautiful profiteroles the gluten-free community has ever seen. Come Sunday.
Oh yea… did I mention these have to wait till Sunday? Sunday is my cheat day. Sunday is the day I gorge on a whole deluxe chocolate cake. Or make pizza. Or eat my weight in cinnamon rolls. Sunday is the day my tastebuds cry out for joy & thank me profusely for feeding them sugar & vast amounts of creamy french cheese. Have I told you how much I love Sunday?
Listen, don’t get me wrong. My tastebuds are pretty joyous all the time. I feed them delicious things on a daily basis. I just try & keep my weekly dietary habits in check & stick to the healthy(er) side of eating rituals. Sunday is my no-holds-barred, anything-goes, “oh yeah?! WATCH ME!” day. Then come Monday I repent & go back to grilling broccoli & drizzling it with an olive oil, garlic & chilli marinade. My tongue is content… just sometimes it needs to strip down to its birthday suit & have a party. That’s all I’m saying.
….Just wait until Sunday, we can drool over profiteroles filled with vanilla bean pastry cream & drizzled with a hazelnut dark chocolate ganache.