Surprisingly rapidly, they had summoned up these with the help of the River Cottage Family Cookbook:
They weren't prepared for how much they expand during cooking and the little lumps of pastry mostly merged into one big choux bun. The pasty doesn't have that much sugar in and when we tasted it, a bit warm from the oven, we all agreed it tasted (and looked) like Yorkshire Pudding - obviously, as the recipe is very similar. The four profiteroles around the edges of the tin were perfect.
The children still weren't convinced.
"We've just made Yorkshire Pudding and it's rubbish," they sighed, ready to chuck them away.
After dinner, I convinced them to make a chocolate sauce regardless and that we could fill the profiteroles and the big blobby one with vanilla ice cream instead of whipped cream. The results were delicious. Yorkshire Pud with chocolate sauce and ice cream perhaps, but delicious nevertheless.