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03 May 2009

Profiteroles



Line up the choux pastry in a small choux shape.


Brush with egg wash and sprinkle with dry nuts ie almonds. Bake and cool down.


Open with serrated knife and fill with vanilla ice-cream.


Place on serving plate and coat with warm chocolate sauce.


Yummy, sinful Profiteroles with vanilla ice-cream and chocolate sauce.

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