Print Recipe


Ingredients butter dough:
500 gr Damco kano powder
150 gr Butter
25 gr Whole egg
25 gr Water



Instructions for the butter dough:  
Mix in Damco kano powder and butter thoroughly until homogeneous. Then briefly mix in the egg and water. Allow the dough to rest in the refrigerator. Roll out to a thickness of 1.5 mm and cut out circles that just cover the profiterole.

Ingredients profiterole batter:
1.000 gr Damco choux mix
1.150 gr Whole egg
1.000 gr Water, approx. 30°



Instructions for the profiterole batter:
Mix Damco choux mix with whole egg and water using a paddle attachment in the mixer. Mix for approx. 5 minutes until smooth. Pipe the batter into neat buttons on a lightly greased baking tray, dusted with flour.  Place the cut-out circles of butter dough on the profiteroles and bake at 220°C (baking oven) or 200°C (rotary oven), open the slide door after 10 minutes.

Ingredients butter cream:
2.000 gr Water
400 gr Caster sugar
200 gr Damco custard powder R
200 gr Milk powder
120 gr Egg yolk
3.000 gr Butter
120 gr Chocuise souplesse caramel





Instructions for the butter cream:
Stir Damco custard powder R with a small amount of water, 200 g of the sugar, milk powder and the egg yolks. Bring the water to a boil with the remaining 200 g of sugar and then stir in the thoroughly stirred cream mass. Allow the mass to cook thoroughly and then mix the cream in the machine until cooled using the paddle attachment. When the cream is cold enough, add the butter in small cubes and mix until it is light and airy, finally add the melted Chocuise souplesse caramel.

Other ingredients:
500 gr Butterscotch crunch


Putting it all together:
Cut open the baked profiterole and pipe the butter cream in using a fluted nozzle, then add a small amount of Butterscotch crunch in the centre, then add some more butter cream and place the top of the choux on top. Decorate to your own preference.

Baking time: ca. 25 min
Baking temp.: ca. 200°C
Quantity: 75 pieces


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