Profiteroles With Cream And Candied Almonds - cooking recipe

Ingredients

5 1/2 tbsp butter
1 cup all-purpose flour, sifted
3-4 None eggs, lightly beaten
1 1/4 cups heavy cream
2 tbsp powdered sugar
2 tsp vanilla extract
2.5 oz candied almonds, chopped
None None hot fudge sauce, to serve

Preparation

Preheat oven to 400\u00b0F. Lightly grease 2 baking trays.
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.
Drop tablespoonfuls of mixture onto prepared trays, allowing room for spreading. Bake for 10 mins. Reduce heat to 350\u00b0F 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.
Meanwhile, for the chantilly cream, combine heavy cream, powdered sugar and vanilla. Whip to stiff peaks. Fold in 1/2 the almonds.
Split profiteroles, removing any uncooked dough. Fill with chantilly cream. Serve with hot fudge sauce and remaining almonds.