I know profiteroles are suppose to be stuffed with pastry cream, ice cream or some sort of cream. Okay, well cheesecake is made with cream cheese. That counts, right? And if doesn’t, what’s another broken rule? Let’s just agree that pate choux, whether in the form of profiteroles or eclairs, is a vehicle for any type of stuffing.
Cute, right? I like to think so, but honestly, turning this peach pie recipe from Better Homes and Gardens into pie pops was just a lot easier—less pie crust surface to roll (you guys know how I suck at that). Lazy, but I’m like that sometimes.
After I photographed these, I realized I should have used red, white and blue sticks for a 4th of July twist. I got as far as changing out two sticks and then just got tired thinking about re-shooting. Lazy—strike two.
Confessions of a pie maker: I like eating them. I hate making them.
I can admit it, my pie making: dubious—yes, this might possibly be an indication of some poor kitchen breeding (damn, is that a suicide statement or what?). But in my defense, the individual components-the filling and the crust-is exacting and great in flavor. It’s in assembling the pie that everything seems to bottom out (much like my cake carving skills, seen here). Sure it’s delicious, but who wants to qualify their food with a disclaimer that goes, “Never mind the sloppy finish, it tastes great”.