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Recipe Choux Pastry and Profiteroles
Choux Pastry 375 g Milk 110 g Butter 40 g Sugar 5 g Salt 1 ea Vanilla bean 220 g Pastry flour 250 g egg
Craquelin 125 g butter 160 g Caster sugar 150 g Cake flour Colouring as required For chocolate cracquelin, substitute 20% flour with cocoa powder
METHOD: Boil milk, butter, sugar and salt and vanilla bean together
Add flour and cook on heat till the mixture is cooked. The mixture which is now…
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Crispy Chocolate Peanut Butter Cookie Dough Truffles