|Ingredients butter dough:|
|500||gr||Damco kano powder|
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|
|1.000||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:|
|200||gr||Damco custard powder R|
|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.
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