Dessert
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
- 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.
- Make caramel and dip in the profiteroles. Use caramel as a glue to stick profiteroles on slab of chocolate.
- Scoop quenelles of meringue (Italian or Swiss), mascarpone-cream or Bavarian cream on profiteroles. Burn meringues with kitchen torch and finish with chocolate straw.
