Bergamot raspberry profiteroles

Pastry recipe
Guilherme GUISE

Guilherme GUISE

Executive Pastry Chef, Hotel Kämp
Guilherme came into contact with pastry and sweets early as a child. At the age of 10, his parents opened an artisanal ice cream shop in Southern Brazil and he used to help his father to create new fl...
  1. Profiteroles


    • 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.

  2. Raspberry and bergamot cream


    • 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

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