In Australia, I love White Wings Profiteroles. Made from a packet, but the custard is amazing.
I thought they would be a great dessert for last night's party - introduce Americans to their deliciousness. Unfortunately, the pastries came out flat and soggy. No idea why. I'm thinking it was either something to do with using a more powerful mixer (because the mix was a little runny) or the difference in ovens.
The custard still came out great but I was stuck for what to do with it.
We had a chocolate pie crust in the cupboard from when I made the cheesecake and wasn't sure how many crusts I would need. So I spooned the custard in to it, topped it with the chocolate chips meant to be melted and spread on the profiteroles and ta da! Chocolate & Custard Pie! Yummy!
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