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

Used Cacao Barry products
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
Used Cacao Barry products
Recipe components

Sugar dough

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

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

Pate à choux

IngredientsPreparation
  • 228g
    water
  • 228g
    milk
  • 182g
    softened butter
  • 399g
    whole egg(s)
  • 210g
    flour
  • 6g
    salt

Boil together the milk, water and butter.
Add sifted flour and salt. Return to the stove and cook until dry.
Add eggs in thirds.
Pipe into desired size. Top with sugar dough and bake at 325°F for 20-25 minutes.

Alunga™ cream

IngredientsPreparation
  • 150g
    milk
  • 3g
    gelatin 200 Bloom
  • 3g
    gelatin
  • 300g
    35% cream
  • 1pod(s)
    Tahitian vanilla

Boil the milk and vanilla bean together and pour over the Alunga™ and gelatin.
Emulsify.
When the ganache reaches 40°C fold in lightly whipped cream and reserve.
Fill profiterole shell with Alunga™ cream.

Butterscotch sauce

IngredientsPreparation
  • 200g
    35% cream
  • 525g
    whole milk
  • 200g
    brown sugar
  • 6g
    salt
  • 35g
    powdered milk
  • 175g
    egg yolks
  • 250g
    35% cream
  • 25g
    old brown rum
  • 6g
    gelatin 200 Bloom

Warm the milk and first cream together.
Pour over the egg yolks, brown sugar and milk powder and return to the stove.
Cook until 85°C. Add gelatin and cool.
Add remaining cream and whip until fluffy, reserve.

Oven roasted peaches

IngredientsPreparation
  • 50g
    butter
  • 60g
    fine sugar
  • 2As needed
    peach(es) quartered

Lightly sauté peaches in melted butter. Add sugar and bake for 10 min at 400°F.
Allow peaches to cool and coat liberally with clover blossom flowers.