Profiteroles

Ingredients:

Whipped Cream

Glace icing

Choux Pastry

Method:

Pipe small balls of choux pastry through a 1/4 inch plain pipe onto a baking sheet and bake in a moderately hot oven (218°C) till well risen, crisp and golden-brown (20-25 minutes).

Split, and cool on a rack. Fill with cream, and ice with glace icing.

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