rap; refrigerate for 30 mins.
Meanwhile, for the coffee cream filling, combine coffee
Cookies:.
Preheat oven to 375
quare baking pan and bake for 1 hour, or until a
ake pans.
Cool completely. For best results and time permitting
For Pecan Cream Filling: A day before you make
ot oven for 20 to 30 minutes.
Chocolate Butter Cream Filling:
mooth. Cover bowl and refrigerate for 2 hours.
Spray a
br>Beat egg whites and cream of tartar together.
Beat
he cupcake pan.
Bake for about 20 minutes or until
ans. Flatten slightly.
Bake for 12-15 mins, until golden
stirring occasionally, until golden.
For cookies: combine flour, sugar, butter, cocoa
For almond cream filling: Pour half and half into
eet. For profiteroles, use mini or small scoop.
Bake Cream Puffs
Chocolate Cream Filling:
Slowly pour 1/2 cup of cream through a
ith a layer of the cookies, breaking a few to fit
nd toast in the oven for about 5-7 minutes or
br>Bake for 8 minutes. Cool completely.
PREPARE ICE CREAM FILLING:
ixer bowl on low speed for 30 seconds, scraping bowl constantly
ake at 325 degrees F for 25-30 minutes or until
FOR COOKIES: Cream the shortening and sugar on