ixer bowl on low speed for 30 seconds, scraping bowl constantly
n half.
Prepare Almond-Cream Filling; spoon into bottom of ring
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:
hem a little.
Bake for 9 minutes, turning the pans
mooth. Cover bowl and refrigerate for 2 hours.
Spray a
br>Beat egg whites and cream of tartar together.
Beat
xtra cookies for crushing for the frosting. Place the side with cream filling in
n be used for fudge sauce over ice-cream because it will
ectric mixer on low speed for 30 seconds, then increase
ubbles and thickens.
Cool for 10 minutes, then add the
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
nd toast in the oven for about 5-7 minutes or
Sift together flour, sugar, cocoa, baking soda and salt.
Stir in water, cooking oil, vinegar and vanilla- Batter will be thin.
Line muffin tins with paper cups (to yield 3 dozen).
Fill each half full of batter.
On the top of each, put one teaspoon of the cream filling (which is next).
For the cream filling, combine softened cream cheese and egg.
Stir in sugar, salt and chocolate.
Bake for 30-35 minutes at 350 degrees.
ans. Flatten slightly.
Bake for 12-15 mins, until golden
rap; refrigerate for 30 mins.
Meanwhile, for the coffee cream filling, combine coffee