| Ingredients profiterole batter: | ||
| 1.000 | gr | Damco choux mix |
| 1.150 | gr | Whole egg |
| 1.000 | gr | Water, approx. 30°C |
Instructions for the profiterole batter:
Mix Damco choux mix with the egg and water in the mixer using a paddle attachment. Mix for approx. 5 minutes until a smooth mixture. Pipe the batter into neat buttons on a lightly greased baking tray, dusted with flour. Bake at 220°C (baking oven) or 200°C (rotary oven). Open the slide door after 10 minutes.
| Ingredients filling: | ||
| 3.500 | gr | Whipped cream, thickly beaten |
| Ingredients ganache: | ||
| 1.500 | gr | Chocuise souplesse dark |
| 600 | gr | Cream (35% fat), unsweetened |
| 300 | gr | Confectioners glucose syrup |
| 150 | gr | Butter, soft |
Instructions for the ganache:
Bring the cream (35% fat) and Confectioners glucose syrup to the boil and mix it with the melted Chocuise souplesse dark. Then mix in the soft butter. Ensure the ganache is no warmer than 37°C before processing.
Putting it all together:
Fill the profiteroles with thick whipped cream and then dip them into the ganache.
Baking time: ca. 25 min
Baking temp.: ca. 200°C
Quantity: 50 pieces