Bergamot raspberry profiterolesPastry recipe
- 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
- Frozen fruit purée 100% : Raspberry - 400g
- Frozen fruit purée 100% : Bergamot - 130g
- Egg - 190g
- Egg yolk - 150g
- Sugar - 125g
- Butter - 200g
- gelatin silver - 28g