Alunga™ Profiterole, butterscotch, roasted peach, wild clover blossom

Recipe

Created by

Rocco Lugrine - Cacao Barry USA Ambassador - Chef instructor at The Art Institute of Philadelphia

Sugar dough

ingredients	preparation
75g butter 95g fine sugar 95g flour	Mix everything together until a smooth paste is formed. Roll 2 mm thick and cut the desired size.

Pate à choux

ingredients	preparation
228g water 228g milk 182g softened butter 399g whole egg(s) 210g flour 6g salt	Boil together the milk, water and butter. Add sifted flour and salt. Return to the stove and cook until dry. Add eggs in thirds. Pipe into desired size. Top with sugar dough and bake at 325°F for 20-25 minutes.

Alunga™ cream

ingredients	preparation
150g milk 450g CHM-Q41ALUN 3g gelatin 200 Bloom 3g gelatin 300g 35% cream 1pod(s) Tahitian vanilla	Boil the milk and vanilla bean together and pour over the Alunga™ and gelatin. Emulsify. When the ganache reaches 40°C fold in lightly whipped cream and reserve. Fill profiterole shell with Alunga™ cream.

Butterscotch sauce

ingredients	preparation
200g 35% cream 525g Whole milk 200g brown sugar 6g salt 35g powdered milk 175g egg yolks 250g 35% cream 25g old brown rum 6g gelatin 200 Bloom	Warm the milk and first cream together. Pour over the egg yolks, brown sugar and milk powder and return to the stove. Cook until 85°C. Add gelatin and cool. Add remaining cream and whip until fluffy, reserve.

Oven roasted peaches

ingredients	preparation
50g butter 60g fine sugar 2 peach(es) quartered	Lightly sauté peaches in melted butter. Add sugar and bake for 10 min at 400°F. Allow peaches to cool and coat liberally with clover blossom flowers.

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