Choux Paste : chocolate or coffee icing, cream, confectioners custard or jam
Put the choux paste into a forcing bag and press it out on to a greased baking sheet in the form of small savoy biscuits.
Or if a bag and pipe are not available, roll it on a floured board to the same shape.
Bake from 15 to 20 minutes in a moderate oven, let it cool on a sieve.
Then make an incision on the side of them and scoop out the soft interior.
Fill the cavities with stiffly whipped sweetened cream, confectioners custard or jam.
Coat them with chocolate or coffee icing. Baking time from 1 3 / 4 to 2 hours. Attention:
You can shape them into smaller shapes and you can have Profiteroles as shown in photo. Both recipes are identical.
