Crostata and sugar in a plum. Plum Plum!

She looks like a sugar plum!

The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.

Chocolate Profiteroles – Sneak Preview

Little bombs of Joy

Profiteroles or eclairs have always been my go to dessert for when i am nostalgic, gluttonous or just want to vow an audience. I started off wanting to replicate the eclairs from childhood which used to be a very popular dessert at local bakeries all over Delhi. Almost extinct now, the few places that you now get eclairs tend to serve up faded imitations which are cardboard like, filled with crystallized sugary butter cream that sits in your stomach like a rock.