A sweet monday treat : profiteroles with vanilla ice cream and red berries sauce....

My French friend Pascale is now an avid follower of the week end tea parties celebrating Monchéri's birthday during the whole month of march. She knew profiteroles were on schedule last saturday and came in advance to help me for the final preparations. She also brought some flowers from the field which made me think I should pick up flowers more often in the countryside. Aren't they lovely ?I thought you might want to try this very easy and delicious version of profiteroles. These are all the ingredients you need

to make about 30 petits choux like these
you then need some vanilla ice cream to fill them in and some ready made or homemade red berry or raspberry only sauce
et voilà....your profiteroles are ready ! of course they're also delicious with hot chocolate sauce but this is a more spring/summer version....

Enjoy !!

Recipe for the pâte à choux

8 cl of water
10 cl of milk
4 g (1teaspoon) of salt
4 g (1 teaspoon) of sugar
75g of butter
100g of flour
3 whole eggs

Pour the milk and water in a pan; add the salt, the sugar and the butter. Cook until the mixture is boiling, stirring with a wooden spatula

Add the flour in one go and stir energetically with the spatula until the dough is smooth and homogeneous. When the dough isn't sticky any more, keep on stirring 2 or 3 mn
Transfer the dough in a bowl; Add the eggs one by one, making sure each egg is perfectly incorporated before adding the next one.
Keep on stirring the preparation, until it is smooth and firm enough.

Preheat the oven at 200ºC.
Make the petits choux on the oven tray and bake for 20 mn/30 mn at 200ºC.

For the red berry or raspberry sauce, you need :

1 lemon
750g of mixed red berries (strawberries, raspberries, blackcurrant, red currants, mulberries) or just raspberries
80g of sugar
10 cl of water

Press the lemon to obtain 5 cl of juice.
Reduce the berries with a mixer to obtain 40 cl of juice.
Filter the red berries juice over a colander, pressing them with a wooden spatula
Add the sugar and the lemon juice.
Add some water to dilute the sauce.

(sorry, I know these are European measures)