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Profiteroles the Modern Way
Book Information
On Baking (2nd Edition)
Page: 683
Ingredients
Blackberries
Chocolate
Chocolate Caramel Sauce (page 550)
Éclair Paste (Pâte à Choux) (page 412)
Mango Coulis (p. 522)
Pistachio Ice Cream (p. 597) or Pastry Cream
Shortbread Tart Dough with Hazelnut Flour (p. 389)
Tags
Restaurant and Plated Desserts