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

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


Sugar dough

Used products: Sugar dough

  • 75 g
  • 95 g
    fine sugar
  • 95 g

Preparation: Sugar dough

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

Pate à choux

Used products: Pate à choux

  • 228 g
  • 228 g
  • 182 g
    softened butter
  • 399 g
    whole egg(s)
  • 210 g
  • 6 g

Preparation: Pate à choux

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

Used products: Alunga™ cream

Preparation: Alunga™ cream

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

Butterscotch sauce

Used products: Butterscotch sauce

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

Preparation: Butterscotch sauce

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

Used products: Oven roasted peaches

  • 50 g
  • 60 g
    fine sugar
  • 2
    peach(es) quartered

Preparation: Oven roasted peaches

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.