Alunga™ Profiterole, butterscotch, roasted peach, wild clover blossom
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_vhp-481x481/public/externals/ecdf939c3435cb5dfaf212ca46c439da.jpg?itok=z8CZ-ByJ)
Sugar dough
ingredients | preparation |
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Mix everything together until a smooth paste is formed. |
Pate à choux
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Boil together the milk, water and butter. |
Alunga™ cream
ingredients | preparation |
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Boil the milk and vanilla bean together and pour over the Alunga™ and gelatin. |
Butterscotch sauce
ingredients | preparation |
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Warm the milk and first cream together. |
Oven roasted peaches
ingredients | preparation |
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Lightly sauté peaches in melted butter. Add sugar and bake for 10 min at 400°F. |