Cream Puffs/Profiteroles have been one of my most favorite desserts since childhood. I still remember the first time I ever tried them. It was due to my grandmother who had picked me up from elementary school and bought some from a vendor working near the bus station while we were waiting for our bus to come.
What I’ve always loved about cream puffs is how well the choux pastry shell complements the whipped cream (which I sometimes refer to as Crème Chantilly). The shell is crispy on the edges but slightly softer in the center due to the soft texture of the cream filling. On the interior, the choux is airy and the whipped/chantilly cream is fluffy enough that the dessert feels satisfying but light at the same time. Of course, at the time, I just thought it was one of the yummiest things I’d ever eaten and didn’t bother to analyze the texture in that much detail.
However, during one weekend while I was still a senior in high school, I felt extremely overwhelmed with AP courses and other sources of stress and I thought back to how relaxed and happy I felt as a child on that day. One of the things I must have wondered about was what exactly felt so comforting and appealing about those cream puffs.