Easter Egg Profiteroles

published on 31 March, 2018 at 10:25
Ingredients:
50g Melted Chocolate.
1 250g Easter Egg: Split in half.
500ml Whipping Cream
1 Tbsp Powdered Sugar.
700g Crème Patissiere (Crème Pat).
20-24 Profiteroles.
250g Dark Chocolate.
 
Instructions:
Take the melted chocolate and put a little on a plate and use it to secure a half of Easter egg a ‘basket’ position and chill whilst you prepare the remaining ingredients.
Take half of the whipping cream and whisk to soft peaks with the powdered sugar.
Mix 75% of this whipped cream and mix it with the crème patissiere, reserving the rest for decoration.
Take the cream and crème pat mix and place in an icing bag with  5-7mm nozzle.
Make a hole in the base of the profiteroles and fill with the crème pat mix.
Now coat each of the filled profiteroles with this chocolate glaze and place in an Easter egg half.
Decorate the egg with more drizzled chocolate glaze and the remaining whipped cream.
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