Bergamot raspberry profiteroles
Pastry recipe-
Profiteroles
Ingredients
- Milk - 160g
- Water - 160g
- Butter - 160g
- Salt - 4g
- Sugar - 6g
- Flour - 160g
- Egg - 280g
Pre heat your oven to 260C.
Bring the water, milk, butter, salt and sugar to a boil.
Add the flour and cook for 2 to 3 minutes stirring constantly.
Transfer the dough to a mixer attached with a paddle.
On a medium speed, add the eggs one by one once
until you have a very smooth dough. Pipe about 14g of the dough on
sheet with a silicone mat using a tip number 8.
Place your sheets on the 260c pre heated oven.
Turn off the oven and time 15 minutes.
Turn your oven back on to 145 c and cook for about 20 min or
until the profiteroles are dry.
Transfer them immediately to a cooling rack. -
Raspberry and bergamot cream
Ingredients
- Frozen fruit purée 100% : Raspberry - 400g
- Frozen fruit purée 100% : Bergamot - 130g
- Egg - 190g
- Egg yolk - 150g
- Sugar - 125g
- Butter - 200g
- gelatin silver - 28g
Cook the eggs, sugar and purees to 84C.
Melt the pre soacked gelatin and cool the mixture to 45C.
Finish by bamixing the room temperature butter.
In this step
Frozen fruit puréesFrozen fruit purées