Curry Puffs

I totally suck at crimping the edges. LOOOOK! They're so bad. But! They tasted good? So the pastry was all flaky and... and totally awesome and it made up for the hideous edges. The pastry was pretty crumbly anyway, so crimping is pretty hard. After I made these, I saw this version where you roll it up into a swirl and then cut it into slices. Then it gets wrapped around the filling and deep fried and then all the layers just slightly separate and...ooh. But anyway, I was aiming for a pastry that wasn't like a hard piece of cardboard-y biscuit. You know? No? Oh. Alright then.  

Profiteroles (choux à la crème)

Light-as-air choux pastry filled crème patisserie with hints of vanilla dipped in melted dark chocolate... What can I say? Absolutely drool-worthy.

Okay, so the first and second attempts I made at choux pastry puffs were rather... dismal. The first time... it deflated slightly and wasn't very airy and the second time? Well, it deflated completely and stuck to the baking paper underneath and was as flat as...an ironing board. Oh, and it was quite soggy too. So, this time what did I do differently? My wise words of the day, "Forget any recipe on the internet and let's WING it" And it went PERFECTLY.