I am really excited to introduce you to Anita from Married With Dinner as my guest blogger this weekend. When I first started blogging, there weren't as many blogs to get lost into captivated by delicious recipes and lovely photos. One lucky day 3 years ago, I landed on Anita's blog and I could not stop reading, still can't. We virtually met around a box of macarons and I can't wait for the day I bake a batch with her. As their "about" page states, "Married …with dinner chronicles the continuing adventures of a couple of San Francisco food dorks. Cameron and Anita are both professional writers, amateur cooks, cocktail geeks, and avid diners." I am always in admiration of their mixology knowledge and creations, as well as their awareness of local artisans, food and produce. I can't wait for the day we meet when we can celebrate life and friendship around a good meal.
![profiteroles-close[1]](http://farm4.static.flickr.com/3439/3295929684_49d654a83a_o.jpg)
When Tartelette asked me to take a turn at posting, I froze. See, I love to cook, I'm a pretty good bread-baker, and I've been known to crank out the occasional homespun cake or pie. But to create something worthy of Tartelette -- something as beautiful and impressive and drool-worthy as the sorts of things you're used to seeing here -- well, I wasn't quite sure I was the right girl for the job.
I poured over cookbooks, went through my archives, begged friends for ideas. Then, when I'd almost given up, I sat down to do my weekly meal planning... and inspiration struck. In the back of my "to-try-someday" recipe file was a dessert I'd been wanting to make, tucked away for an occasion when I needed something special: Ice cream flavored with the French herbal liqueur Chartreuse.
Chartreuse is one of my favorite liqueurs; its spicy complexity adds a layer of mystery to so many wonderful cocktails, and it's also a fabulous treat to sip on its own as a digestif. But until I read David Lebovitz's ice cream compendium, The Perfect Scoop, it had never occurred to me to use it in food. It only took me 18 months to actually find a suitable occasion!

I spun a batch and set it in the freezer to firm up overnight. The next morning, I couldn't wait to taste a sample: Oh, what a heavenly thing it was, light and bright from the addition of sour cream, with a haunting herbal shadow of Chartreuse in the place where you'd expect to find vanilla. I'd only intended to sample a small spoonful, to check the result of my work. But I couldn't stop: I ended up eating a whole bowl of the stuff for breakfast!
When I confessed to David that his recipe was so good that I'd scarfed an entire serving before work, he wasn't surprised: "I love that recipe," he confided, and patiently assured me I shouldn't worry about its detrimental effects on my morning routine. "I actually developed it for a low-fat magazine -- It is healthy!"
Of course, I'm of the school of thought that even full-fat ice cream is good for you. After all, there's nothing wrong with eggs and dairy, in moderation. But David's lean-and-clean version is a worthy treat in its own right, not just as a healthy alternative. Without any eggs, you might expect it to be more like a gelato. But instead, it's almost sherbet-like, with a snowy lightness that sets off the richness of any accompaniments.

Unfortunately, even the most delicious bowl of ice cream looks a little ho-hum in photos, and we needed a Tartelette-worthy masterpiece! So I decided to take the plunge and try my hand at a batch of profiteroles to fill with the ice cream. And here's a secret I wished I'd known years ago: As long as you have a pastry bag and a stand mixer, making pate a choux -- the basis for eclairs, cream puffs, and profiteroles -- is surprisingly simple.
But if, despite my assurances, the idea of whisking eggs into a hot dough seems a little too intimidating, you have my permission to sidestep the profiteroles, provided that you give this beautiful Chartreuse ice cream a little boost of richness with a drizzle of hot fudge. After all, as David told me, "Chocolate sauce is obligatory, even at breakfast."
![profiteroles-success[1]](http://farm4.static.flickr.com/3636/3295104591_949dbe7dbf_o.jpg)
Chartreuse Ice Cream Recipe from The Perfect Scoop
The published recipe made a little too much base to fit comfortably in my Cuisinart ice-cream maker without overflowing, so I've scaled the measurements down 25% from David's original.
2 cups whole milk
1 cup sour cream
1/2 cup + 1T sugar
2-1/2T green Chartreuse
Puree all the ingredients in a blender, and process until smooth. Chill the mixture thoroughly, then freeze according to your ice-cream maker's usual method.
Choux Pastry Puffs Recipe adapted from Tartelette's Choux a la Creme with modifications from Baking with Julia
85g all-purpose flour
75ml water
75ml whole milk
65g unsalted butter
2 eggs + 1 egg white
1T sugar
pinch of salt
Preheat the oven to 425F. Set up a stand mixer with a paddle attachment.
Sift the flour and set aside. Heat the water, milk, butter, and salt to a full rolling boil. Stir the flour into the liquid with a heavy wooden spoon, adding it as fast as it can be absorbed, but not all at once or it will form clumps. Cook the paste, stirring constantly and breaking up lumps if necessary, until the mixture comes away from the sides of the pan, about 2 to 3 minutes.
Transfer the dough to the mixer bowl and stir at low speed to cool the paste slightly, so that the eggs will not cook when added. On medium-low, mix in the eggs one at a time, then the egg white. The dough should have the consistency of thick mayonnaise.
While the dough is still warm, place it in a pastry bag fitted with a large round tip. Pipe quarter-sized puffs about 1 inch apart on a baking sheet lined with parchment or a silicone mat, then use a moistened spoon (or finger) to smooth out the tails at the top.
Bake at for 15 minutes at 425F without opening the oven door, then reduce heat to 350F and continue to bake until done, about 7 to 12 minutes.
To check for doneness, remove one puff from the sheet and tap the underside with your fingers; it should feel firm and hollow. (If you undercook the puffs, they may deflate as they cool, so err on the side of golden brown rather than pale). When baked through, remove the puffs from the oven and let cool.
Easiest Chocolate Sauce Recipe
Confession time: I cheated and used a jar of Scharffen-Berger chocolate sauce I already had on hand. (It's delicious and locally made, so it's hard to feel too guilty.) But making your own chocolate sauce is dead simple with this recipe, which I've used in the past with great results.
6oz best-quality bittersweet chocolate, chopped
3T water
1/4 cup heavy cream
Set a a heatproof bowl set over a saucepan of simmering water. Melt all ingredients in the bowl, stirring until the mixture is smooth.
To assemble the profiteroles:
Cut each puff in half through the equator; it's easiest if you use a serrated knife. Place three bottom layers on each plate; top each with a small scoop of chartreuse ice cream. Place the tops on the puffs, and drizzle with chocolate sauce.
You will have plenty of leftover ice cream for weeknight treats (or breakfast!).
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I also want to thank you for stopping here like you do by giving one lucky person a copy of The Baker's Odyssey, by Greg Patent, a whopping 400 pages dedicated to the recipes and culinary history of American immigrants from all over the world. I have already mentionned this gem of a book with the Princess Torte recipe and I would love to send the extra copy that I have to one of you.
All you have to do is leave a comment between today Friday February 20th and Monday February 23rd midnight (US Eastern time). A reader will be chosen at random and announced later that week (duplicate comments will be deleted and if you wish to remain anonymous, please at least sign Zorro or something)
290 comments:
«Oldest ‹Older 1 – 200 of 290 Newer› Newest»I would love a copy of that book -I've heard so many others are enjoying it right now!
How generous of you!...and that ice cream looks amazing. Have a great weekend!
i love the pictures on your website and am dying to know what macarons taste like after seeing all the recipes you post with them :)
Sounds amazing & the photos are drool worthy! Thanks for sharing, Helen & Anita!
I have no idea what chartreuse tastes like, but I'm intrigued!
delicious! It is definitely worthy of tartelette!
Yummy!! How pretty too!
Love profiteroles and love that Lebovitz book. I've gotten hung up on so many of his other recipes, I haven't made it to the Chartreuse ice cream yet. I'll give it a try now!
Ooooh, fantastic! I'd love to slog my way through that read!
Oh! I am SO glad that this recipe was posted.
I make homemade pizza and ice cream with my boyfriend every weekend, and it's my turn to do the dessert on Sunday. I was trying to figure out what to make to top his bacon ice cream last week and my crushed hazelnut ice cream the week before... and I think this will do the trick.
I would also love the book, but I'm more excited to tell you how I'm going to make those puffs.
Those profiteroles look delicious! Someday, I definitely wanna try and make them myself. :)
Looks delicious!
You should never ever feel guilty for eating ice cream for breakfast, especially when it's ice cream that is as amazing as that sounds.
oh wow, such a lovely post and your photos are fantastic! i never really imagined making profiteroles myself, until now! the ice cream sounds wonderful and such a pretty color for spring time.
Wow, that first photo is amazing, really really good photograph. More often I like the photo that is focus on the food itself like your 1st photo here.
Recipe sounds divine. I'll have to try it for sure! Winning the book won't hurt either.
Cheers,
Elra
I've been wanting to get some Chartreuse for cocktails for a long time. This just ups the ante. Thanks.
The book looks good too!
ill love to have ice cream for breakfeast, and with a good book what else i need.
Thanks for beeing so generous
Congrats for being one of top 50 food blogers by Times Online.
wow these look delicious. I love making profiteroles :)yummy
mmmmmm.
I'd love a copy of the book, I'd love to develop my knowledge of american culinary history, especially now I'm a proper resident!
Thanks!
I'd love to win that book... What marvelous profiteroles!
Cheers,
Rosa
ice cream for breakfast! can i be you when i grow up?
I've never herd of profiteroles (it's true: you really do learn something everyday!), but they sure look good... wouldn't mind a copy of that book either.
I think the photos say it all! :)
Me! Me! Me!
Though I should be sending YOU something for teaching me how to make macarons!
Besos!
Thank you so much for the lovely introduction to your readers. I'm waiting for the day we get to meet in person, too. Maybe one of us will win the lottery? :)
I never tried Chartreuse, I am very curious now. Love the photos of the profiteroles, makes me hungry! Anita's blog sure is beautiful.
Looks so nice!!!
Your guest bloggers never disappoint! What sweet little desserts. Even if I don't win the book, I'm going to lobby my library to get a copy, so I can check it all the time :)
Doesn't look ho-hum to me!! Looks beyond fantastic :-)
I'm not sure, but I may have just licked my monitor.
I don't think that lucky person will be me, but this will not stoping me to constantly admire your culinary and photography skills. A true work of art!Congratulations!
Sincerely,Nina
all this french liqueurs... its so hard to get them here! but i'll try! i love every kind of ice cream ;-)! thank you!
the profiteroles look absolutely amazing as does the choc sauce... sounds like an interesting book! *fingers crossed*
AHHH! Chartreuse is my absolute favorite! Reminds me of New Orleans! LOVELOVELOVE that book, too. Its a good day on Tartelette...
Both versions of the ice cream sound delish!!
Please pick meeeeeeee! I'd love this cookbook! If not, then thanks for the recipes & ideas.
What does Chartreuse taste like? I've never been lucky enough to try it! :)
xoxo
Brat
Sounds (and looks) delectable! And what a wonderful giveaway--would love a copy of that book!
I need an ice cream maker!
Read your blog all the time, and am envious of your pastry skills..
I wish I had an ice cream maker too. Introduced your site to a lot of my friends as well.
zee
Love a giveaway and this one sounds great:)
Wow, I've got to try that. It so doesn't help that I was super hungry before I looked at the pictures, either.
a nice twst on profiteroles.
Any reason to make profiteroles is a good one, and the chartreuse ice cream looks intriguing!
This recipe looks so delish! Thanks for the recipe and the giveaway
The profiteroles look perfect! I will try them soon. Thanks for sharing the recipe!!
Congrats on the profiteroles! They look delicious. I would LOVE a copy of the book, pick me, pick me!
Chartreuse ice-cream, I don't think I would have thought about that... but hey, combine dessert and digestifs in one (or two)scoops! I must try this one - chartreuse is not my favorite liqueur but it IS in my liqueur cabinet, and I do like herbal ice-cream...
Did I win the book?
I was just about to do some profiteroles when I found your recipe!!!!....I will try them this week end!!!
Thanks
B
Congrats on your being named in the top 50, certainly something to be proud of, but you definitely deserve it. It seems to me that in the last year your photography has gotten really good! I have one of Greg Patents other books, and have gotten some great recipes out of it. This one sounds like it would be a lot of fun. Recipes that are passed down through generations and cultures are ususally some of the best. Greg was on to a terrific idea for a book!
I almost hate to admit the fact that, though I have made and eaten choux as eclairs, cream puffs and even stuffed with chicken salad from my mom... I have still never had them with ice cream. I really do need to fix that soon!
Oh my, what a lovely concoction! Beautifully done.
Wow! That ice cream sounds amazing. You know it's good when you're eating it for breakfast! (And chocolate sauce is definitely obligatory, agreed.)
What a post! That first picture made me swoon. Motivation for me to break out the ice cream maker.
Very generous of you to give away the book
yummy
Love choux... love ice cream... have never tried Chartreuse, though... Anita's writing style is great :)
My mom is a huge fan of Chartreuse - too bad I just visited last week!
Those look fantastic! Now I want profiteroles....
(and a book. :) )
Great post!
Beautifully written and photographed, Anita! it left me yearning for a taste of Paris. Thank you.
On another note, I am a Princess Torte lover and don't see it around very often. So glad to know about this book.
Au revoir!
Annie (Anita)
:) I'm crossing my finger!
These look great! I've been looking to try my hand at eclairs, but been a bit worried about pate a choux. I think I might take it up now!
this recipe looks delectable! (and not too difficult!) thanks so much for sharing. :)
Yummy!
Love your blog and had learned a lot from you as well as the other links you listed down.....keep up the great work!
I love the photo of the empty plate but why are there 2 forks? I would never share this.
Beautiful photo and i'm sure it's as delicious.
Would love to win a book too.
sounds like a lovely flavor combo, the chartreuse and chocolate... i didn't know sour cream could make ice cream lower in fat!
Congratulations on the honor of being one of the 50 best food blogs. I affirm that one! :) Your blog makes me drool!
Kudos to you!
I agree, chocolate sauce is vital! :)
Mmm... This is now on my to-make list.
yummmmmmmmmmmmmmmmmmmmmmmm - I want this in my tummy now. I've never had that liquor before.
What fun- I should start having guest posts too! So inspiring. :)
This looks delicious! I would love to read this book. Thanks for the chance to win!
I'd love to read the book! Your blog is one of the best that I read! :D
You know, heaven is not all white and blue as reported it is really Chartreuse Green! I've cooked with it a few times but never Ice Cream, will have to try this soon......On Profiteroles with chocolate? more heaven......Thank You!!!!!
I love your site! The book sounds great.
Been to Anita's blog and left fascinated most times! The first picture reminds me of Japanese animes - cute and chubby choux pastry puffs:)
I love book giveaways and food--pick me, pick me!!
This recipe sounds so interestingly good!
Those profiteroles look so good! Please enter me for the book giveaway - thanks!
Chopped pistachios on top would be great. In fact chopped pistachios would be great on anything! :D
Those profiteroles look awesome! Also, please add me into the book giveaway. Thanks! Love reading your blog.
Well now I definitely need an ice cream maker! Profiteroles have always made me nervous, but I just might go for it! And the book giveaway would be lovely to win :)
I've never had chartreuse - but now I'm intrigued!
It's been such a long time since I've made pate a choux...
This makes me want to have another go at it :)
How beautiful! I could just keep popping those into my mouth until the whole plate of them was gone.
Thanks for the book give-away contest - very generous!
I've had a bottle of chartreuse in my wine cabinet for a long time. Don't even know how it got there. Now I have something to do with it. Beautiful presentation. Your entry fit right in.
Oh, my. That chocolate sauce looks divine. I'm going to ransack my kitchen right now.
You inspire me! :-D
Thanks for offering this interesting-looking book!
count me in. I love pat a choux, so perfectly light. i will have to try the chocolate sauce for dinner though.
Beautiful pictures! Thanks for always introducing such great people Helen!
Helen,
chartreuse is one of my favorite colors! I bet this is tasty.
I love making choux pastry puffs. They are easy and the presentation is so beautiful filled with almost anything!
Your pic are so yummm...
Have a golden weekend!
Hug,
Joyce xoxo
Tartelette! You know I love you, and all I need for inspiration is this blog, but a book would be nice!
I'm trying to build up my cookbook collection and I'm sure my husband would appreciate me adding one that I didn't have to pay for :-)
Thanks for sharing this wonderful recipe as well as introducing me to another local blogger.
those profiteroles look perfect!
The picture at the top is amazing!!! I dont suppose someone outside of the US will be lucky enough to get the book, will he/she?
Great post and nice giveaway! Thanks for sharing :)
jbodenhofer@live.com
Another wonderful recipe to try this weekend.
those look divine! the ice cream is the perfect complement too
hope i win the book! :)
Lurker here :) Feel kind of bad commenting for starts on a guest post, but my admiration to both of you!
My husband and I received The Perfect Scoop as a wedding gift, and while we are honeymoon-bliss happy, I think our weight gain is mostly due to enjoying the book...
I want to try this recipe sooo badly!
And I'd love to win a book too, so consider this my random comment. :D
I would absolutely LOVE to win Baker's Odyssey...it looks like such a great book!
I was flipping through The Perfect Scoop a few days ago and thought about making the chartreuse ice cream, but went with another recipe instead. Now I'll definitely have to give this one a shot after seeing these lovely profiteroles! =)
I'm feeling luckier than even Zorro! Hoo-hah!
Please count me in for the giveaway..
Have a great weekend!
I've been planning to do profiteroles and you've inspired me!
We call these "puffs" here in Singapore and yours looks so yummy! I also don't mind slogging through 400 pages of recipes and thanks for the give-away.
These look fabulous!
glad you liked the combination as much as I do! ~ xx
I love the profiterole recipe. I have tried it on many occasions and it's always a hit. By the way, would look forward to winning a copy of the book.
Thanks
I would love to win the book. I had The Perfect Scoop for ages and I have not made this ice cream. Perhaps its time to get my ice cream maker out of storage and start churning out ice cream. Love the recipe for the ice cream sauce too.
Those look amazing! I'm off to the grocery store.
Lovely. So much more interesting than plain old profiteroles. This reminds me of a wonderful little bar near me where my friends and I go for drinks and where we were most pleasantly surprised on a cold cold day by mugs of steaming hot chocolate with chartreuse recommended by the barman.
I adore the idea of that ice cream. Thanks so much for offering up that book!
Looks so yummy delicious and that chocolate sauce on it wow.
I hav ehtis drink here at home Chartreuse, have only used it twice for coktails.
I would love that book. Thanks for the offer.
I love all your recipes =) And I love how you put them in picture =D
Wow that looks good. I have to admit I've never even heard of Chartreuse the liquor. I have heard of the book though, and would love a copy.
I read Anita! She's in my feed :) I'm just crap at commenting, but I wish I had as much style as her. Hi Anita - FABOO job on the post. I heart Mr. Lebovitz and his whole ice cream book. I know zippo about booze, but you my dear - you are like the booze goddess and my curiosity is now piqued about chartreuse. Mmmm.
Looks really delicious! I would love a copy of the cookbook too!
Oh Oh They look out of this world. I love to cook and I really need some new material. Thanks for sharing you great recipes.
I am making these this afternoon. And I am looking forward to having the leftover ice cream to nibble on.
I'm definetly going to have to try that ice cream because of the wonderful sounding description you gave!! Your profiterals look delicious and I am jealous of them because when I make them at work, although they are easy to make, I always mess them up!
I love anything with homemade chocolate sauce! Totally going to have my brother (who is a chef/pastry chef) help me make this!
I love profiteroles...especially pouring the hot chocolate over the pastry and the cold ice cream! Thanks for sharing the recipes. I'll have to try this on my own blog www.koshercamembert.com
What an awesome giveaway! And I'm jealous on the pate a choux - I've only been successful with them 50% of the time. The Art and Soul of Baking version is the best so far for me. It makes glorious, chocolate pudding-like pate a choux dough...
OMG! It looks delicious!! Really!
Congratulations for the blog, I like your recipes and enjoy reading them!
I would love to have that wonderful book! ;)
Sounds like a fun book...I would love a copy!!
I've got to get an ice cream maker for my birthday this summer! The ice cream looks delish...and thanks for the book giveaway - fantastic idea!
i would LOVE the book...and thank you for posting the profiteroles...if my macarons don't work out for the dinner party this sunday, i will make a batch of profiteroles!
Choux paste is still something I struggle with. Those look great though and any flavour of ice cream is good by me!
Me! Me! Me! :o)
Beautiful pictures!
Amzaingy beautiful as always. Profiteroles is one of my fave desserts to make, so simple yet aways pleases.
I can't use Alcohol in mine, but i shall try and use the recipe with something else.
Thank you
WOW what a great picture.
The Baker's Odyssey sounds like a fabulous book, I'd love to get a copy of it. Please include me in your draw.
Kelly
Beautiful profiteroles!
I'd love to win the book... hint hint
Looks delicious...hot fudge is of course obligatory for breakfast!
It's cruel to read this when I have yet to eat today!
The profiteroles look amazing! I can't wait to try them.
YUM! my mouth is watering just looking at the photos! thanks I can't wait to head to the kitchen and give it a try...
I used to make hundreds, nay thousands of choux when I worked at the Westin hotel a few years ago, funny I haven't made them since. After seeing your presentation and how delicious it looks - I may just have to make a batch!
These look great. I've never heard of Chartreuse ice cream but it definitely looks rather tasty. Kudos to the guest blogger, but all your blogging posts have made me wish that I could have your baking skills.
the profiteroles are beautiful and the ice cream sounds amazing! great guest post!
Now I just need to get an ice cream maker...
Now I just need to get an ice cream maker...
I have recently found your blog and I am completely in love with it! The pictures are beautiful and I can't wait to try my hand at one of the many recipes that you have shared! (I was going to try some today, but a snow storm has kept me from the store for some needed supplies. Maybe next weekend!)
I have never heard of the book you are giving away but it sounds absolutely amazing!!
Like Jen... I MUST get an icecream maker...but in the meantime, what about a great book ? =)
I just came across your blog recently and love it! Thank you for sharing your talents with the rest of us! And for sharing a cookbook to the lucky winner!
Kirstin
These look SO yummy! That book sounds wonderful! I love that it has the historical stuff in it! That makes it more fun!
The profiteroles look delicious; the ice-cream sounds amazing! I will have to try them for next week's dinner party. Thanks for the recipe.
Wow!! This book sounds awesome! I hope I will either win this book, or be lucky enough to see it somewhere in the future!
Well since I am leaving a comment I want to let you know I adore your blog and your photographs....oh yeah and your recipes and the fact that you're giving away a great cookbook. Thanks!
For some reason, profiteroles were my specialty many years ago, when I wasn't baking anything else. Haven't made them for ages though, and this is a good reminder.
The book would be cool. Your site is beautiful.
Jane
I made profiteroles (cream puffs) in Grade 10 home-ec. Circa 1977. I broke one of the eggs, and wasn't allowed any more (we were budgeting). So mine were just heavy cookies with Dream Whip. Sigh.
I loved that Princess Torte recipe,and would love a copy of the book it came from! (Well I love this blog as well too.. so much love today)
-Eunice
YUM! Of course the plate would be EMPTY! Who could resist!
I would love it!
Oh my, I would LOVE to win that book! :D
Pick me! Pick me! p.s. Chartreuse ice cream will be one of the next 5 that I try out of The Perfect Scoop.
I am obsessed with ice cream. I will definitely have to try out this recipe.
I would absolutely love a copy of that cookbook. Thanks for the chance!
A couple of months ago my mom gave me this old box of mugs that she bought back in the 70s to have a SWAMPWATER party. There are invitations (postcards) and napkins along with the glasses. When I read the recipe for the swampwater it called for chartreuse but I hadn't seen any recently so I figured I would never get the chance to taste swampwater. I guess my luck has changed :)
The profiteroles look delicious, they are taking me back to Italy, I loved the Princess torte recipe. Thank you for inviting the guest blogger. xo Esme
This sounds like a schweet book!
Would absolutely love a copy of that book!
Staci
I so enjoy your blog! Thanks for this fun competition. Sarah
I have been reading so much about The Perfect Scoop... Must add to the get-this-now-list! Also, I recently made pate a choux for the first time and once over my fear of whipping raw eggs into a hot steamy flour mixture, I was shocked at how easy it was to make. Thanks for the op to win this book. I love your blog.
My ice cream freezer has been neglected. It looks like I have a reason to dust it off!!
This looks absolutely amazing!!
And winning the book wouldn't be that bad either =)
A wish and a hope that Greg's book comes home to me! :0)
This looks amazing! I'm always on the lookout for ways to use interesting liqueurs in cooking/baking--thanks for adding one to my to-try list!
Sounds like a lovely ice cream! I've been really into the idea of making frozen desserts in winter (hence, meyer lemon semifreddo last night).
What a fabulous combination! That sure makes my mouth water! Yummy!
Do you make any special drinks with the Chartreuse? Very generous to give the book. I would love to own it!
So exciting to see two of my favorite bloggers coming together. Thanks for reminding me of a recipe I bookmarked to try from Perfect Scoop!
ooh! I love thick cookbooks!
Those profiteroles look gorgeous!
that looks really good!
well, i would really wish to have a look at the book too (:
these look delicious! they look like bite-sized eclairs! i will definitely make them soon!
I haven't had chartreuse in ages, but that ice-cream seems like a great way to rediscover it.
Love your blog..Thanks!
looks deadly delicious :}
I'm so into baking now and I would really appreciate it if i could have a copy of 'The Baker's Odyssey'.Love your blog so much:):):) I tried out your Macaron recipe and it turned out Fantastic!!!
I'd love to be entered! Thanks!
-Marisa
I have never tried Chartreuse but I will now !! by the way I would love a copy of that book .
I'm about to check out their blog, it sounds great!
YUMMM!!! Sounds so refreshing!
What a YUMMY giveaway, thanks for the chance to win.
Please enter me into the book giveaway! Thanks!!!
oh wow! how delicious these puffs look!! YUMMY!
mariannakeough at hotmail.com
Those profiteroles look beautiful and delicious ! Not that we expect something different than beautiful on this blog ;-)
What a lovely write-up Anita. Brilliant guest post with awesome ice-cream. With Helen's Burnt Sugar ice-cream already bookmarked, have added this one too.The profiteroles are perfect & beautiful. Now I shall dream of the book!!!
Delicious reading material
odyssey...oOoOh!! count me in!
very good blog, congratulations
regard from Reus Catalonia
thank you
you have done Tartelette proud! I LOVE profiteroles! Yours look amazing x
I've been wanting to make profiteroles forever, and now you have totally convinced me! Love the pictures and great job!
Mmmm, chartreuse and chocolate. Sounds like a song, or maybe a blog. I'd LOVE the book!
The pastry puffs look like a dessert I had at a restaurant a few months ago. It was the so yummy! They filled 3 mini cream puffs with 3 different flavors of gelatto, and topped them with a fudgy chocolate sauce. Thanks for sharing the recipe.
You posted about profiteroles the day I came back from my first trip to France! I had them my first night, they're divine. In fact, just about everything I ate there was divine. The whole trip was a complete dream, and I wish to go back very much. Thank you for posting it; now I can try it at home and reminisce. Merci beaucoup :)
How nice of you! And Anita is how I found your blog!
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