Ingredients:
1 pk Cream puffs (18)
Custard
450 ml milk
100 ml double cream
75 g Sugar
2 extra large egg yolks + 1 extra large whole egg
50 g Corn Starch
½ tsp Vanilla Bean Paste
For the Pastry Cream
Custard (made from the above ingredients)
1 cup whipping cream
1 tbsp Nature’s Gold MGO 30 Manuka Honey
Topping
60 g butter
40 g MGO 30 Manuka Honey
2 Tbsp Sugar
130 g slivered almonds
Powdered icing sugar for dusting (optional)
Method:
Custard:
1. Heat the milk, sugar, cream and vanilla in a saucepan over med-low heat until it starts to steam.
2. In a large bowl, whisk the egg yolks, egg, and cornstarch until well combined.
3. Pour some of the hot milk mixture over the egg mixture and whisk constantly to combine, then continue adding the rest of the milk to the eggs. Once combined pour it back into the saucepan whisking for a few minutes until thick.
4. Remove from the stove and place in a container placing a piece of cling film gently resting over the top of the custard so that a skin does not form on the top, and allow it to chill in the fridge.
Pastry Cream:
1. In an electric mixer with the whisk attachment, add the custard, manuka honey and the cream and whip until it is combined and has a consistency that is thick enough to pipe.
2. Place the pastry cream into a large piping bag with a wide nozzle and keep refrigerated while you prepare the profiteroles and topping.
Topping:
1. In a small nonstick saucepan, add the butter, sugar and manuka honey, stirring until combined. Turn off the heat.
Assembly:
1. Cut each profiterole in half, pipe the bottom half of each profiterole with the pastry cream and dip each lid into the warm honey mixture, sprinkle with the almonds and pop the lid back onto the filled base. Continue until they are all filled and coated.
2. Dust wit powdered sugar just before serving.
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