| 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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