Alunga™ Profiterole, butterscotch, roasted peach, wild clover blossom
- Level:
-
Medium
Sugar dough
Used products: Sugar dough
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75 gbutter
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95 gfine sugar
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95 gflour
Preparation: Sugar dough
Mix everything together until a smooth paste is formed.
Roll 2 mm thick and cut the desired size.
Pate à choux
Used products: Pate à choux
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228 gwater
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228 gmilk
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182 gsoftened butter
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399 gwhole egg(s)
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210 gflour
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6 gsalt
Preparation: Pate à choux
Boil together the milk, water and butter.
Add sifted flour and salt. Return to the stove and cook until dry.
Add eggs in thirds.
Pipe into desired size. Top with sugar dough and bake at 325°F for 20-25 minutes.
Alunga™ cream
Used products: Alunga™ cream
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150 gmilk
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3 ggelatin 200 Bloom
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3 ggelatin
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300 g35% cream
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1 pod(s)Tahitian vanilla
Preparation: Alunga™ cream
Boil the milk and vanilla bean together and pour over the Alunga™ and gelatin.
Emulsify.
When the ganache reaches 40°C fold in lightly whipped cream and reserve.
Fill profiterole shell with Alunga™ cream.
Butterscotch sauce
Used products: Butterscotch sauce
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200 g35% cream
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525 gWhole milk
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200 gbrown sugar
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6 gsalt
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35 gpowdered milk
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175 gegg yolks
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250 g35% cream
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25 gold brown rum
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6 ggelatin 200 Bloom
Preparation: Butterscotch sauce
Warm the milk and first cream together.
Pour over the egg yolks, brown sugar and milk powder and return to the stove.
Cook until 85°C. Add gelatin and cool.
Add remaining cream and whip until fluffy, reserve.
Oven roasted peaches
Used products: Oven roasted peaches
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50 gbutter
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60 gfine sugar
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2peach(es) quartered
Preparation: Oven roasted peaches
Lightly sauté peaches in melted butter. Add sugar and bake for 10 min at 400°F.
Allow peaches to cool and coat liberally with clover blossom flowers.
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