f the oven and bake for about 30-35 minutes (DO
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
For almond cream filling: Pour half and half into
eet. For profiteroles, use mini or small scoop.
Bake Cream Puffs
For the berries:
Combine all
Chocolate Cream Filling:
Slowly pour 1/2 cup of cream through a
nd toast in the oven for about 5-7 minutes or
ans. Flatten slightly.
Bake for 12-15 mins, until golden
rap; refrigerate for 30 mins.
Meanwhile, for the coffee cream filling, combine coffee
round Victoria sandwich tins.
Cream the butter, vanilla extract and
eanwhile in chilled bowl, beat cream until it begins to thicken
aking sheets with parchment paper. For the cookies, beat the sugar
br>Bake in preheated oven for 12-15 minutes or until
ubbles and thickens.
Cool for 10 minutes, then add the