I made the choux pastry in Thermy, and it was really really easy.
I was very slapdash with my spooning out, so the resulting profiteroles were mishapen lumps, but they tasted OK. At the time of making the pastry, I hdn't decided wheter I was going to make savoury or sweet, so I omitted sugar. Of course when it came to it, I made sweet, and they would have been upgraded from "OK" to "good" if I'd put sugar in.
I just whipped up double cream for the filling, and melted some chocolate for the top - very unoriginal.
Yjese will definitely be on my "easy to whip up" list. In fact, I've bought extra cream cheese, just in case I get the need to make savoury ones over the next few days.
I also made marscapone for the first time since the cheese course. Double cream, tartaric acid, a bain marie and some patience. I now have that as an option for making savoury dips (or fillings).
And I went to Costco to buy some cider, chestnuts, mixed nuts and double cream.... and came out with a few extra bits. It wasn't too bad in there. Busy, but manageable. At least it was when I went in, but by the time I got to the tills it was getting less so.
Today has been erratic. I cleaned the fridge, then took the goose and giblets out of the freezer and put them in the fridge to defrost. I packed stuff around them.
Tomorrow will be a busy day as that's when I'm going to be making the red cabbage and the stuffings for Christmas Day. That and the fact that DH may be fitting a new worktop.