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Recipe courtesy of Peggy Cullen

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Total:: 45 min
Prep:: 45 min

Yield:: 40 small profiteroles

Level:: Easy

Ingredients

1 recipe pate a choux, piped into about 40 cream puffs
1 recipe pastry cream
1 recipe chocolate ganache glaze

Directions

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.

My Private Notes

Name: Mountain of Profiteroles
Prep time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 40 small profiteroles
Ingredients: 1 recipe pate a choux, piped into about 40 cream puffs; 1 recipe pastry cream; 1 recipe chocolate ganache glaze