The first time I made these little beauties, they didn't rise as well as I wanted them to. So I wanted to give them another go....
As the choux pastry is slightly bigger than a profiterol, the trick was to put a little hole in them after baking for 25 mins and put them back in the oven for an extra 5 mins.
Once cooled, you can add your vanilla filling and chocolate ganache.
When sprinkled with icing sugar, the end result looks too tasty to eat.....
1 comments:
Tadına doyulmaz lezzette test ettim harika..
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