PROFITEROLES

INGREDIENTS

CRAQUELIN

30 g of brown sugar
25 g of Milkaut Profesional Butter
30 g of pastry flour

PÂTE À CHOUX

55 g of Milkaut Profesional Butter
62 ml of water
62 ml of milk
110 g of eggs
7.5 g of honey
2 g of salt
75 g of pastry flour

RED BERRIES CHANTILLY

300 ml of Milkaut Profesional Cream 44%
100-150 g of red berries pulp

RED BERRIES COULIS

250 g of red berries
75 g of sugar
50 ml of water
juice of 1 lemon

DECORATION

blueberries and raspberries as needed
icing sugar as needed

MILKAUT SOLUTIONS

Cream 44%

Ideal for patisserie. Quick to whip up and easy to work with, the foam maintains its stability for an extended period and remains uniform.

PROCESS

CRAQUELIN

Mix with an electric mixer with a paddle attachment until a dough forms. Roll out to a thickness of 1-2 mm, refrigerate, cut with a cookie cutter, and set aside.

PÂTE À CHOUX

In a pot, bring the water, milk, honey, salt, and Milkaut Profesional Butter to a boil. Stir in the flour over low heat until the dough comes away from the sides of the pot. In order to cool, blend with an electric mixer with a paddle attachment. Add the beaten eggs in 3 additions. Then, using a piping bag, pipe onto a parchment-lined baking sheet. Top with craquelin and bake at 170 °C for 25-30 minutes. Allow to cool on a wire rack.

RED BERRIES CHANTILLY

Beat the Milkaut Profesional Cream 44% until soft peaks form. Then gently fold in the pulp. Set aside in a piping bag.

RED BERRIES COULIS

Cook everything together in a pot for 10 minutes. Let it slightly cool down. Then mix and strain. Set aside.

ASSEMBLY

After cutting out the tops off the profiteroles, dill them with red berries Chantilly and a dollop of coulis in the center. Decorate with Chantilly cream on top using a fluted piping tip. Replace the sliced-off tops and garnish with blueberries, raspberries, and a sprinkle of icing sugar.

TAGS

Cream 44%

Dessert