Mountain of Profiteroles

• 1 recipe pate a choux, piped into about 40 cream puffs
• 1 recipe pastry cream
• 1 recipe chocolate ganache glaze

1. Using a #1 (1/4-inch) star pastry tip, pierce a hole in the bottom of each puff.
2. Gently whisk the cooled pastry cream until smooth.
3. Fit the #1 tip into a pastry bag and inject the cream into each puff.
4. On a plate or pedestal cake stand, arrange about 20 puffs to form a circular base, about 8 inches in diameter.
5. Drip the chocolate sauce over them.
6. Continue to pile up the puffs, dripping more sauce as you go.

pate, pastry cream

Taken from www.foodnetwork.com/recipes/mountain-of-profiteroles-recipe.html (may not work)