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

Spring / Summer

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

Created by
  • Rocco Lugrine
    Cacao Barry USA Ambassador - Chef instructor at The Art Institute of Philadelphia
Level
level 2
Recipe components

Sugar dough

IngredientsPreparation
  • 75g
    butter
  • 95g
    fine sugar
  • 95g
    flour

Mix everything together until a smooth paste is formed.
Roll 2mm thick and cut the desired size.