03 May 2009
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.
Labels: My Culinary Adventure