
Alunga™ Profiterole, butterscotch, roasted peach, wild clover blossom

Sugar dough
Ingredients | Preparation |
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| Mix everything together until a smooth paste is formed. |
Pate à choux
Ingredients | Preparation |
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| Boil together the milk, water and butter. |
Alunga™ cream
Ingredients | Preparation |
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| Boil the milk and vanilla bean together and pour over the Alunga™ and gelatin. |
Butterscotch sauce
Ingredients | Preparation |
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| Warm the milk and first cream together. |
Oven roasted peaches
Ingredients | Preparation |
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| Lightly sauté peaches in melted butter. Add sugar and bake for 10 min at 400°F. |