Ed Jiloca was working as a line cook when his boss, Cathal Armstrong (an F&W; Best New Chef 2006), promoted him to pastry chef at Restaurant Eve in Old Town Alexandria, Virginia. Jiloca taught himself by scouring cookbooks and websites. As these luscious cream puffs prove, he's become a master. But in his cool, calm pastry kitchen, he sometimes feels nostalgic for his life on the line: "I miss the heat!"
I think I'll make everyone a fat ass this spring by way of the mighty profiterole. I could use a flakey cream puff, with real cream, fresh berry sauce from the strawberry patch. Omigawd.
Make these Chocolate Cream Puffs with Mascarpone Cream for your Valentine's Day celebration! More recipes from the magazine: www.bhg.com/...
Homemade: Chocolate Eclairs and Cream Puffs. Deciding if my French students deserve these :-)