Profiteroles with vanilla ice cream

A well-cooked profiterole should be hollow on the inside and still a little soft inside. Let cool completely. Whip the heavy cream to stiff peaks in a large bowl.

Tricky?

Medium

dessert, profiteroles, ice cream

Barcelona

Dr. Trueta 194, 08005

+34 602 48 93 23   +34 685 735 753

events@eatatbeauty.com

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