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By Para_chan on July 1, 2013
By Bittersweet Chef on July 1, 2013
"This twice cooked pastry was created by a chef named Pantarelli as a member of Catherine de Medici's court in around 1540. It can be made into sweet or savoury dishes but is most commonly used for éclairs or profiteroles. It uses moisture in the batter instead of yeast to allow it to expand. Fill with custard or cream and top with a chocolate..."
Prep Time: 25 mins
Total Time: 54 mins