Chocolate Profiteroles from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Make a choux paste as in foregoing recipe and force it out from the bag on to a dry baking tin in shapes about the size of a small button mushroom, brush over with whole beaten up egg and put them ...
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Cooking tools:
- Piping bag
- Baking sheet
- Pastry brush
- Oven
- Whisk
- Mixing bowl
Ingredients
- pastry
- egg
- mushroom
- paste
- custard
- cream
- chocolate sauce
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