Coffee Break: Toffee Profiteroles with Pineapple and Basil Cream ; Waitrose
Western Mail › February 04, 2008
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Summary
Place the butter in a mediumpan with 150ml cold water and heat gently until the butter has melted, then bring quickly to the boil.
Remove the pan from the heat and add the flour, then beat with a wooden spoon until the mixture leaves the sides of the pan. Cool slightly and then beat in the eggs a little at a time, until the mixture is smoothandshiny.Useadessert spoon to place 12 walnut- sized balls of the pastry slightly apart on the prepared baking sheet.See the full content of this document
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Coffee Break: Toffee Profiteroles with Pineapple and Basil Cream ; Waitrose
Bake the profiteroles for ...
See the full content of this document
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