date:Oct 29, 2013
r 8 to 10 minutes or until golden and puffed. Using a small knife, carefully cut a slit in the base of each profiterole. Return to oven. Bake for 5 minutes to dry out centres. Cool on tray.
10. Using an electric mixer, beat cream, vanilla and icing sugar until firm peaks. Fold in praline. Spoon into a piping bag fitted with a 1cm plain nozzle. Pipe mixture into profiteroles.
11. Spoon chocolate on top of large profiteroles. Top with small profiteroles to secure. Set aside for 10 minutes or unt