Mountain of profiteroles
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Recipe by: alphona
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
1 Recipe pate a choux, piped
Into about 40 cream puffs
1 Recipe pastry cream
1 Recipe chocolate ganache
Glaze
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
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