date:Oct 29, 2013
with reserved egg.
7. Bake tray of larger profiteroles for 10 minutes. Reduce heat to 180C/160C fan-forced. Bake for 10 to 12 minutes or until golden and puffed. Using a small knife, carefully cut a slit in the base of each profiterole. Return to oven, cut-side up. Bake for 5 minutes to dry out centres. Cool on tray.
8. Increase temperature to 220C/200C fan-forced. Bake tray of small profiteroles for 5 minutes. Reduce heat to 180C/160C.
9. Almond praline profiterole stack fan-forced. Bake fo