Profiterole case (choux pastry)
152 g, (8 x 19g cases)
reduced-fat vanilla custard
⅓ cup(s), 80ml
2 medium, thickly sliced
16 individual, hulled
chocolate hazelnut spread
- Using a small serrated knife, cut profiteroles in half. Spoon custard into each half and sandwich cut sides together.
- Thread strawberries, banana and profiteroles onto 8 large wooden skewers.
- Combine chocolate hazelnut spread and milk in a small saucepan over low heat. Cook, stirring, for 2 minutes or until heated through and smooth. Drizzle over skewers to serve.