Cream Puff.

Okay, my Seminoles got bounced in the second round of the NCAA basketball tournament. Sad, true; fortunately, there are salves for these sorts of things. One of them is a nice meal. Sunday night, Lady Di whipped up her fabulous pork_tenderloin with thinly sliced potatoes, Summer squash and zucchini, grilled in foil with Spring onions, olive oil and a little salt and pepper, and a dessert to die for: homemade cream puffs. The ingredient list is not long, but attention must be paid. Add butter to boiling water, stir in some flour and a little salt until it makes a nice ball, add a couple of eggs (one at a time, carefully), and then bake until the pastry is golden brown and fluffy. Like this, see?


Cut them in half, and... mmm, look at that. Light, but eggy in the middle. When I was a lad, I used to go to Alessi Bakery in Tampa to buy an eclair whenever I had a few extra shekels, and they were wonderful. A fond memory, but Chef Alessi's got nothing on Lady Di.

Scoop some vanilla bean ice cream in between then halves, and top with some Sander's Chocolate sauce (If I get up to Michigan to buy some, I'll blog it. Tastes like a cross between chocolate sauce and caramel. It's really, really good). And whadya got?

Now that's what I'm talking about. Tyler's review? "That was frickin' AWESOME!" Well said, son.