When Andrea was nine years old, she discovered cream puffs. She wanted to learn to bake them and would keep asking for me to teach her. Finally, I gave her a recipe for French Profiteroles and let her make a batch. Was she surprised to learn they were cream puffs.
While we usually eat these with whipped cream and homemade nutella or chocolate sauce, they are also very good with vanilla ice cream.
Whenever we go to Calumet, Michigan, Daddy stops to buy us saffron bread or saffron rolls. Often he buys extra and brings it home to freeze until Easter.
This is great toasted with Thimbleberry jam.