Recipe courtesy of Peggy Cullen

Mountain of Profiteroles

  • Level: Easy
  • Total: 45 min
  • Prep: 45 min
  • Yield: 40 small profiteroles
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1 recipe pate a choux, piped into about 40 cream puffs

1 recipe pastry cream

1 recipe chocolate ganache glaze


  1. Using a #1 (1/4-inch) 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.
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