Recipe - Mountain Of Profiteroles

1 Recipe pate a choux, piped
into about 40 cream puffs
1 Recipe pastry cream
1 Recipe chocolate ganache
glaze

Using a #1 (1/4inch) 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 MCRecipe
Digest V1 #510 by 4paws@netrax.net (ShermeyerGail) on Mar 11, 1997