Well done Mark! 👏 I love a banoffee pie (child of the early 80s here) and probably make one once a year. But mine is distinctly more rustic than yours. That's a satisfyingly neat layer of caramel you got there.
I admire you. You jump into a challenge with both feet and you are becoming quite an accomplished baker. A little dusting with icing sugar or a chocolate glaze on the profiteroles will cover those little imperfections but what does it matter if they taste delicious. Here in the US they are called cream puffs and filled with pastry cream and the chocolate glaze on top. Your piping skills are stellar. Keep at it and it will all workout. I missed pictures of Hiro today😢
Well that’s a very nice comment to wake up to - thank you Patricia 😊 I was going to go for some chocolate but wasn’t sure it would work with the lemon chantilly.
Bless him, Hiro has had a poorly tummy for the past couple of days so has been very unsettled. But of a better night last night, so hoping he’s on the other side of it now. I’ll give him an extra squeeze from you 🦊
I have almost no interest in profiteroles but my childhood love of banoffee pie and our photos/words has me curious even though I don't ever order or crave it!
I think both are amazing, though I’m going to have to Google banoffee pie… though I’m guessing it’s banana and toffee? Anyway not sure how the top is supposed to look, but I think yours looks great. I’d go with carnation, instead of shaggy flower 😉
To be honest, after all my research, I've decided that your method of caramel is probably the best. Any time I attempted to stir or touch it, I caused more problems 😂 So I agree with you, bung it in the pan and go about your business for 15 mins (then panic when it finally decides to do something and changes colour in 0.5 seconds lol). Ps, everything looks delicious, and hats off to you for attempting profiteroles! Too much faff for me 😆
You do have a lovely flair for photography - Beautiful photos.
Those yummy looking profiteroles would not last 10 minutes on my counter.
Thank you Sheryl - that’s lovely ☺️
Have to admit, there should have been 5 more in that photo 🤣
Well done Mark! 👏 I love a banoffee pie (child of the early 80s here) and probably make one once a year. But mine is distinctly more rustic than yours. That's a satisfyingly neat layer of caramel you got there.
Ahh thank you, lovely one! 😋 The piping is so bloody hard, isn’t it! How on earth they get it so neat with that slight dip to each petal is beyond me.
Bake Off bakers are a different breed.
I think you should consider applying for the show!
Haha thank you - but I’m most definitely much more comfortable on this side of the camera 😅
I understand. But, maybe, just maybe let the idea percolate. 😀
I admire you. You jump into a challenge with both feet and you are becoming quite an accomplished baker. A little dusting with icing sugar or a chocolate glaze on the profiteroles will cover those little imperfections but what does it matter if they taste delicious. Here in the US they are called cream puffs and filled with pastry cream and the chocolate glaze on top. Your piping skills are stellar. Keep at it and it will all workout. I missed pictures of Hiro today😢
Well that’s a very nice comment to wake up to - thank you Patricia 😊 I was going to go for some chocolate but wasn’t sure it would work with the lemon chantilly.
Bless him, Hiro has had a poorly tummy for the past couple of days so has been very unsettled. But of a better night last night, so hoping he’s on the other side of it now. I’ll give him an extra squeeze from you 🦊
That pie is calling to me, especially the shaggy flowers lol. Photos are amazing. 10/10 perfect execution of this dish!
Haha I don’t know why, I just can’t get my brain to figure out how to best hold the piping bag 🙃
I have almost no interest in profiteroles but my childhood love of banoffee pie and our photos/words has me curious even though I don't ever order or crave it!
I’ve had the idea to make little banoffee pie tartlets - I’ll definitely box some up for you!
Excellent banoffee pie fella.
Thanking you kind sir! I could however, never make caramel again and I’d be a happy man 🙃
Haha, I get that.
That banoffee pie looks amazing, Mark! And profiteroles are a really hard thing to nail first time. I love eating both!
Haha honestly, I am shocked myself! If only you were closer… i can’t get through it quick enough!
I think both are amazing, though I’m going to have to Google banoffee pie… though I’m guessing it’s banana and toffee? Anyway not sure how the top is supposed to look, but I think yours looks great. I’d go with carnation, instead of shaggy flower 😉
That is a fabulous Banoffee pie, well done! Looks absolutely delicious. I love shortcrust too, it's so fun to make isn't it!
And thank you for the mention too. I am touched! Your profiteroles look great. Here's to you making many more!!
To be honest, after all my research, I've decided that your method of caramel is probably the best. Any time I attempted to stir or touch it, I caused more problems 😂 So I agree with you, bung it in the pan and go about your business for 15 mins (then panic when it finally decides to do something and changes colour in 0.5 seconds lol). Ps, everything looks delicious, and hats off to you for attempting profiteroles! Too much faff for me 😆