This week, after a hiatus while I was hiking, I made chocolate profiteroles. Another dessert that I would like to try again to make it better. The recipe I was using only made small profiteroles whereas I think the more normal larger balls would be better. Also the recipe didn’t include enough cream to give them a good stuffing. I think the cream is the kind of thing that is worth going overboard on. If any is left over than that’s better then not having enough. Despite appearing quite tricky they weren’t too difficult to make. The chocolate sauce could have, perhaps, been applied more elegantly.