Profiteroles With Cream And Candied Almonds

1. 1

   Preheat oven to 400u00b0F. Lightly grease 2 baking trays.

2. 2

   In a medium saucepan, bring 1 cup water and butter to a boil. Add flour. Cook, stirring, for 1-2 mins, until mixture pulls away from the sides of pan and leaves a film on the bottom. Transfer to a bowl. Let cool for 5 mins then beat in eggs, 1 at a time, beating well after each addition, until smooth and glossy.

3. 3

   Drop tablespoonfuls of mixture onto prepared trays, allowing room for spreading. Bake for 10 mins. Reduce heat to 350u00b0F and bake for another 15-20 mins, until golden brown and firm to the touch. Make a small slit in the side of each puff. Return to oven to dry out for 5 mins. Transfer to a wire rack to cool.

4. 4

   Meanwhile, for the chantilly cream, combine heavy cream, powdered sugar and vanilla. Whip to stiff peaks. Fold in 1/2 the almonds.

5. 5

   Split profiteroles, removing any uncooked dough. Fill with chantilly cream. Serve with hot fudge sauce and remaining almonds.

* Per serving · 4 servings · Values may vary.

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