Profiteroles with Pistachio Sprinkles: mid week treat after a difficult day…

 

Profiteroles with Pistachio Sprinkles

Profiteroles with Pistachio Sprinkles

Today was a difficult day at work. Meetings back to back and all were pretty hard going! The thing I enjoy about my job is the variety that the day can bring. However it can sometimes be a little difficult to switch off and go home…

By the time I left the office at 7pm the only thought getting me through the traffic jam was the thought of the big pile of profiteroles that I could treat myself too. I think they refer to people like me as ’emotional eaters’! šŸ™‚

Luckily I had these choux balls in the freezer from the Black Sesame Mousse Cake and the chocolate ganache left over from the Ultimate Chocolate Cake made a few days ago. The pistachios were toasted and crushed for a previous cake too! The only addition was some fresh whipped double cream with a touch of icing sugar to sweeten it up.

 

Profiteroles with Pistachio Sprinkles

Profiteroles with Pistachio Sprinkles

I reheated the choux pastry straight from frozen in the oven for five minutes then left out to cool on a rack. With the oven turned off I put the bowl of ganache in the cooling oven melt down into a sauce. Whipped cream was then piped into the balls of crisp pastry before drizzling with the ganache then sprinkled with nuts. All in all this took 10 minutes to put together and 3 minutes to eat!

And if this wasn’t the perfect end to a challenging day, there is still enough of all the ingredients to have another round of profiteroles tomorrow night! šŸ™‚

Not bad for using up left overs…

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