I’ve made choux pastry with my cooking club before as well – profiteroles for Christmas, chouquettes and gougères, just to name a few examples. Kids LOVE making choux – it’s the magical pastry that goes through various stages of looking like mashed potatoes, curdled eggs, an elastic, sticky dough and then, in the oven, transforms to become lovely airy puffs of deliciousness ready to be filled and decorated. It has both sweet and savoury applications too, which I love!
Since I know how much kids love making this, I was thrilled when, this term in Grade 4, a group of boys chose to research the history of profiteroles and, as a way of showing what they had learned, bake up a batch (actually three batches, so nearly 100!) and share with their classmates. As the “presentation” piece, the boys wanted to make a recipe video which, of course, I was very excited to help them with! Before you go thinking this was a simple, let’s answer a few questions, write up the answers and bake a batch of profiteroles whilst shooting a video-type project, I’ll have you know we started this project back in November 2016… We’ve worked a little bit each lesson on this project alongside other activities (preparing puppet and play presentations!) and the “research” piece has been challenging (with Grade 4 French, it’s hard to find “real-world” websites that they can understand – but we did!) but the boys’ excitement at sharing their work with their parents this week has made it all worthwhile!
So, without further ado, here’s how you make profiteroles according to Grade 4 (this is my version of the footage, the boys in the group each have their own (very) unique versions!):
Stay tuned over the next couple of weeks as I share how to make crêpes and crème caramel (didn’t they choose delicious “research” topics?)