Mountain of profiteroles
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Recipe pate a choux, piped | |
| Into about 40 cream puffs | ||
| 1 | Recipe pastry cream | |
| 1 | Recipe chocolate ganache | |
| Glaze | ||
Directions
Using a #1 (¼-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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