Blackberry and apricot profiteroles
by Kris Goegebeur
- Fruit pastry cream (blackberry and apricot)
- 50 g milk
- 50 g water
- 2 g sugar
- 22 g butter
- 55 g flour
- 100 g eggs
Bring to boil milk, water, sugar, salt and butter.
Add flour and mix to avoid lumps.
Dry the mixture by stirring continuously and add the eggs one at a time.
Pipe the dough into little and large scoops.
- 100g butter
- 100g sugar
- 100g flour
Mix all the ingredients and put in the refrigerator to stiffen.
Roll out and shape with ring forms.
Put a slice of streusel of 1,5 mm thick on the scoops.
Bake the small scoops for 20 minutes at 230°C and the large scoops for 25 minutes at 230°C (with open steam key)
Fruit pastry cream (to make the apricot and blackberry cream)
- 500 g fruit puree Crop’s (apricot and blackberry)
- 200 g milk
- 150 g sugar
- 3 eggs
- 75 g sugar
- 75 g cornstarch
- 50 g butter
Bring to boil milk, fruit puree and 150g sugar.
Whisk the eggs, sugar and cornstarch and add to the fruit puree mixture to bind. Remove from heat, add butter and keep stirring until combined.
Cool off and bring into a piping bag.
Fill the large profiteroles with blackberry cream and the little profiteroles with the apricot cream.
Glaze with colored fondant (e.g. orange coloring) and decorate according your personal house style.
packaging: 1 kg