|Ingredients profiterole batter:|
|1.000||gr||Damco choux mix|
|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.
|3.500||gr||Whipped cream, thickly beaten|
|1.500||gr||Chocuise souplesse dark|
|600||gr||Cream (35% fat), unsweetened|
|300||gr||Confectioners glucose syrup|
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