Recipe Individual bee stings : Practical and Delicious

Recipe Individual bee stings : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Individual bee stings. You are currently reading Recipe Individual bee stings : Practical and Delicious. This recipe is the creation of the chef Kim Coverdale. Recipe Individual bee stings requires 1h 35m, cook 55m and serve 28. Caution: allergy Contains gluten, peanuts, tree nuts, milk and soy.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Golden profiterole puffs of perfection are not as difficult as you think, so enjoy and indulge your tastebuds!

Ingredients:

6 Ingredients

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  1/3 cup flaked almonds
  
  
  


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  1 1/4 cups thick vanilla custard
  
  
  


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  Icing sugar mixture, for dusting
  
  
  



• Basic choux pastry



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  60g butter, chopped
  
  
  


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  2/3 cup plain flour
  
  
  


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  3 eggs, lightly beaten
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

7 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 220°C/200°C fan-forced. Line 2 large baking trays with baking paper.
  
  
  


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  Step 2
  
  
  
  
  Make basic choux pastry: Combine butter and 2/3 cup cold water in a saucepan over medium heat. Cook for 3 to 4 minutes or until butter has melted and mixture just starts to boil.
  
  
  


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  Step 3
  
  
  
  
  Reduce heat to low. Add flour. Cook, stirring, for 2 to 3 minutes or until mixture comes away from side of pan and forms a ball. Set aside for 5 minutes to cool slightly.
  
  
  


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  Step 4
  
  
  
  
  Reserve 2 teaspoons egg. Using a wooden spoon, gradually beat in remaining egg until well combined and mixture forms a glossy dough (mixture should drop from the spoon).
  
  
  


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  Step 5
  
  
  
  
  Spoon dough into a piping bag fitted with a 1cm plain nozzle. Pipe dough, 6cm apart, into 4cm-wide rounds onto prepared trays. Brush with reserved egg. Sprinkle tops with almonds.
  
  
  


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  Step 6
  
  
  
  
  Bake 1 tray of profiteroles for 6 minutes. Reduce heat to 180°C/160°C fan-forced. Bake for 8 to 10 minutes or until golden and puffed. Using a small knife, carefully cut profiteroles in half. Return to oven, cut-side up. Bake for 5 minutes to dry out centres. Cool on tray. Increase temperature to 220°C/200°C fan-forced. Repeat with remaining trays.
  
  
  


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  Step 7
  
  
  
  
  Sandwich profiteroles with custard. Dust with icing sugar. Serve.
  
  
  

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