| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Chocolate d, Pastry dess, Specialty d | 1 | Servings | |
INGREDIENTS
| 1 | Recipe pate a choux, piped | |
| into about 40 cream puffs | ||
| 1 | Recipe pastry cream | |
| 1 | Recipe chocolate ganache | |
| glaze |
INSTRUCTIONS
Using a #1 (1/4-inch) star pastry tip, pierce a hole in the bottom of each puff. Gently whisk the cooled pastry cream until smooth. Fit the #1 tip into a pastry bag and inject the cream into each puff. On a plate or pedestal cake stand, arrange about 20 puffs to form a circular base, about 8 inches in diameter. Drip the chocolate sauce over them. Continue to pile up the puffs, dripping more sauce as you go. Yield: 40 small profiteroles BAKERS' DOZEN PEGGY CULLEN SHOW #BD1A38 Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer, 4paws@netrax.net Recipe by: BAKERS' DOZEN PEGGY CULLEN SHOW #BD1A38 Posted to MC-Recipe Digest V1 #510 by 4paws@netrax.net (Shermeyer-Gail) on Mar 11, 1997
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