Death toll and profiterole: A paranormal cozy mystery (Fangs and psychics mysteries Book 1) by Penny BroJacquie

Author:Penny BroJacquie
Language: eng
Format: azw3
Publisher: Penny BroJacquie
Published: 2020-04-30T22:00:00+00:00

CHAPTER FIVE

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I TAPPED THE RECORD button and stood in front of my phone camera. Beneath my pink and green floral apron, I was wearing a comfortable purple velvet sweatpants suit. After I squeezed an unruly curl into the chef hat I was wearing, I put on my nytril gloves and smiled at the camera. I was ready to start recording my weekly pastry chef show episode.

“Bonjour Mesdames and Messieurs, I am Alysson Burke and this is the An American Pastry Chef in Paris show.”

Within the last year, my YouTube channel had become quite successful and that had brought a great amount of attention to my tiny Patisserie. In the era of social media, you could not be a successful entrepreneur without being active on YouTube and Instagram.

“Today, I am going to show you how to bake the best profiteroles you will ever taste. Look at these pastry balls. Crispy on the outside, hollow on the inside, filled with custard or cream then drizzled with chocolate. These are profiteroles to die for. Figuratively speaking.” I giggled.

“In French, profiterole balls are called Pâte à Choux; choux pastry balls. The secret to these crispy, light as air, choux puffs is the double bake of them. During the first bake, the pastry balls cook through and puff up. Then, they are pierced with a spoon and returned to the oven for a second bake. This is when they become crispy, ready for the most delicious custard or cream to fill them. Ice-cream is another fabulous option if you prefer the American way.”

I drew four pink white dotted bowls closer to me. “And you only need four ingredients to make them. Butter, eggs, flour, and water. Isn’t this incredible?”

I mixed the ingredients in a big baby blue bowl and stirred vigorously with a wooden spoon. I patted down a few peaks with my fingers before I shaped a couple of balls and place them on a white porcelain plate.

“Now, let’s talk about the filling. You can pipe vanilla custard inside the balls. Homemade vanilla custard is my personal favorite. However, cream is a quicker filling option. If you are more of an ice-cream person, then you can split the choux puffs in the middle and then stuff them with your favorite ice cream. Do you know what the most amazing thing is? These fabulous pastry balls can be made months in advance and stored in the freezer. Just throw them in the oven and you will have the most amazing golden and crispy choux puffs ready to be filled within minutes. You will be the queen of the dinner party.”

The scent of vanilla filled my nostrils as I whisked it with yolks, sugar, hot milk, and corn flour into a saucepan. When the mixture thickened, I poured it into a baby blue white dotted bowl. It sealed it with cling wrap and put it in the refrigerator.

“You are going to leave it in there up to five hours until it sets. When the custard is ready, spoon it into a piping bag and pipe into your profiteroles.

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