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November 22nd, 2007 - 10:43am - No Comments »
And here’s the final result again. The profiteroles turned out pretty well, especially since our oven is so crap.
Since we didn’t make them from a packet mix like almost every commercial kitchen does (it’s a large 10kg bag, only requiring water and eggs to be added), it took quite a long time to make the choux paste, the creme patisserie and the ganache.
Still, they taste great. It’s good to be married to a pastry chef (I made these myself, however).
