BistronomyDessert

5000700 PROFITEROLE DAIRY CREAM CROQUEMBOUCHE

Dairy Cream Profiterole “Croquembouche New Style”.

INGREDIENTS

  • 5000700 PROFITEROLE DAIRY CREAM
  • Melted dark chocolate
  • Caramel sauce
  • Italian meringue, mascarpone cream or Bavarian cream

METHOD

  1. Melt dark chocolate au bain-marie.  Pour it out on a tray or marble work table about 2 mm thick. Cut right size out of solidified chocolate plate.
  2. Make caramel and dip in the profiteroles. Use caramel as a glue to stick profiteroles on slab of chocolate.
  3. Scoop quenelles of meringue (Italian or Swiss), mascarpone-cream or Bavarian cream on profiteroles. Burn meringues with kitchen torch and finish with chocolate straw.