| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Specialty d, Pastry dess, Chocolate 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
A Message from our Provider:
“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”