Ingredients

  • 1 4 egg quantity choux pastry
  • Filling
  • Crème Pâtissière, 1 quantity
  • 290 milliliters milk
  • 2 egg yolks
  • 55 grams sugar
  • 20 grams flour
  • 20 grams cornstarch
  • 1 teaspoon vanilla
  • 1 quantity Macadamia Brittle
  • 65 grams sugar
  • 2 tablespoons water
  • 100 grams macadamia nuts coarsely chopped
  • 150 milliliters whipping cream soft peaks
  • Chocolate Glaze
  • 2 ½ tablespoons water
  • 25 grams butter, unsalted
  • 150 grams chocolate chopped

Directions

1. Crème Pâtissière-Scald milk. Cream yolks and sugar until pale. Mix in flours. Pour on the milk and mix well. Return mixture to a clean pan and slowly bring to a boil, stirring continuousely. It will go alarmingly lumpy but don't worry. Allow to cool slightly, then add vanilla.
2. Macadamia Brittle-Caramelize sugar and water. Wash down sides of pan, if crystals start forming. Remove from heat and dump in nuts. Stir until well coated then pour out onto Sil-Pat. Cool. Grind in food processor.
3. Whip cream to soft peaks. Add brittle, then combine with Crème Pâtissière. Pour into a piping bag with medium nozzle. Pipe into pastry.
4. Chocolate Glaze-Heat water and butter until butter is melted. Remove pan from heat and add chocolate. Stir until melted.
5. Dip profiteroles into chocolate glaze. Chill until serving.

Notes
Serving Ideas:Original makes 10 servings.


Categories
Puddings
Keywords
Puddings
MacGourmet downloadChocolate Profiteroles I. To import, drag image to your MacGourmet recipe box.