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Profiteroles
Book Information
The Professional Chef (8th Edition)
Page: 1119
Ingredients
Almonds
Chantilly Cream/Whipped Cream for Garnish (page 1062)
Confectioners' Sugar
Egg Wash
Pastry Cream (page 1133)
Pâte à Choux (page 1117)
Tags
Pastry Doughs and Batters