Профитерол
Recipe
| Ingredients | Kg | % |
|---|---|---|
| Jello | 1.000 gr | Choux ingredients |
| Eggs | 1.250 gr | Choux ingredients |
| Hot water | 1.250 gr | Choux ingredients |
| Minuta Choco | 100 gr | Sauce ingredients |
| Water | 250 gr | Sauce ingredients |
| Inverted sugar syrup | 150 gr | Sauce ingredients |
| Casa Cream UHT (Fresh cream) | 100 gr | Sauce ingredients |
| Minuta Ivoire | 250 gr | Cream ingredients |
| Water | 400 gr | Cream ingredients |
| Milk | 200 gr | Cream ingredients |
| Roma Top (Vegetable cream) | 150 gr | Whipped cream ingredients |
| Casa Cream UHT (Fresh cream) | 150 gr | Whipped cream ingredients |
| Scaldis Dark | Extra ingredients |
Preparation
Use the flat beater to mix the Jello with the eggs at low speed. Make sure you mix well. While mixing, gradually add the hot water and 5 minutes before finishing, switch to medium speed.
Use a piping bag with a round nozzle to pipe shapes and sizes that you prefer, onto a slightly greased tray. You can either use Carlex (release agent) or some parchment paper.
Bake at ±225°C for 25-30 minutes, preferably in a deck oven, making sure to allow steam to be released while baking.
Let them cool down and then pipe to fill with the whipped minuta cream.
Add some cream at the bottom of mini glass jars, place the choux and finish by filling the jars with the profiterole sauce.
Finish decorating as you wish with Scaldis Dark.
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