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Anne Willan

Profiteroles with Melba Sauce

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Preparation info
  • Serves

    6-8

    • Difficulty

      Easy

Appears in
top 1000La Varenne Pratique
La Varenne Pratique

By Anne Willan

Published 1989

  • About

A fresh raspberry sauce makes a lighter and less rich coating than the more usual chocolate sauce.

Ingredients

  • choux pastry made with 3-4 eggs
  • ¾ cup/75 ml water

Method

  1. Heat the oven to 400°F/200°C and grease two baking sheets. Make the choux pastry. Using the pastry bag, pipe 1 in/2.5 cm mounds, well apart on the prepared baking sheets. Brush the

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