Profiteroles

Following on from the success of the Great Choux Experiment, the puffs were used for profiteroles.

They survived perfectly well overnight, sealed in a tupperware box, at room temperature. They were a trifle soggy, so, since the oven was already about other business at 150C, I popped them in on the cooling rack for about five mins, which crisped them nicely.

I then beat the living daylights out of 500mL double cream, 25mL brandy, and a tablespoon of icing sugar (sifted) and with a great deal of swearing and cussing, piped that inside.

After that, all that needed to be done was drown them in Chocolate and Armagnac Sauce, and much joy and happiness ensued.

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