To try profiteroles has been in my bucket list for years, when Sandy expressed her interest for a guest post. The things that flashed in my brain were profiteroles or petit fours. Quickly I did some research and went through my notes from British bake off and got influenced by petit fours. Then, I came up good combination of flavours. During first stage I experimented strawberry leather, oh my great lord, though it was freaking easy the time it took in the oven was enormous. I couldn’t be left unbothered when there was something getting ready in the oven. I enjoyed my strawberry leather; honestly I didn’t want to redo the whole process all over again. The backup plan was profiteroles, next day at work I asked a French colleague to pass over her trusted recipe, which I could follow with my eyes shut. But…..the beauty of we researchers are we just super forgetful people. There are so many pending recipes that I have promised to share with people but have never done, until they send me a threatening message or email. Every time I see either of them I hide myself in guilt and make promises to send it by tomorrow. The moment I step in my office/lab the promise gets shelved or evaporated. This forgetful nature is good in a way that I’m left only with good and deep memories. Nothing new my colleague too forgot to give me the recipe, but then this recipe is aftermath of some literature survey. Its super simple, best part is pastry shell can be preserved in the freezer up to three weeks and can be filled with cream before serving. Took these profiteroles to coffee table at work, to my surprise it was big success and it was approved by French people. They said it’s just perfect. Do get your hands on these profiteroles with strawberry cream cheese filling!