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Almond praline profiterole stack
date:Oct 29, 2013
oil, without stirring, for 15 to 17 minutes or until mixture turns golden. Working quickly, stir in nuts. Spread mixture onto prepared tray. Set aside for 15 minutes or until firm. Process until finely chopped. Reserve 1 tablespoon praline.

2. Preheat oven to 220C/200C fan-forced. Line 2 large baking trays with baking paper.

3. Make basic choux pastry: Combine butter and 2/3 cup cold water in a saucepan over medium heat. Cook for 3 to 4 minutes or until butter has melted and mixture just start

03/12 01:37