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FERNA PROFITO PUFF
with STRAWBERRY CREAM
PROFITEROLES
| Ingredients |
Quantity |
| Water |
150ml |
| FERNA BUTTINA BUTTER SUBSTITUTE |
50 grams |
| All purpose flour |
65 grams |
| FERNA IODIZED SALT |
Pinch |
| Fresh eggs |
2 pcs. |
CHOCOLATE SAUCE
| Ingredients |
Quantity |
| Chocolate block or bar |
100 grams |
| Icing sugar, sifted |
50 grams |
| FERNA BUTTINA BUTTER SUBSTITUTE |
25 grams |
FILLING
| Ingredients |
Quantity |
| Heavy cream or whip cream |
300ml |
| FERNA PRIMERA STRAWBERRY FLAVOCOL |
1 tsp. |
| Icing sugar, sifted |
25 grams |
PROCEDURE
Profito puff
1. Place water in a pan with FERNA BUTTINA BUTTER
SUBSTITUTE and heat gently until the fat has
melted. Bring to boil and when bubbling vigorously,
remove from heat and immediately add flour.
Beat quickly with a wooden spoon until the mixture
forms a ball and draws away from the sides of
the pan.
2. Leave the mixture to cool slightly, then
beat the eggs a little and add to the mixture.
Mix until the pastry is smooth and glossy.
3. Put the mixture in a piping bag and pipe,
round shape, in slightly greased baking sheets
at least 2 inches apart to allow the expansion
during baking.
4. Bake at 3500F for 20-25 minutes or until
golden brown.
5. Let it cool on a wire rack. Make a slit in
one side of each puff. Set aside.
Chocolate sauce
1. Put all the ingredients in double boiler.
Heat gently until all ingredients are melted
and smooth sauce is formed, stirring with a
wooden spoon.
2. Remove from heat. Pour into serving jug and
leave to cool.
Filling
1. Place the whip cream and FERNA PRIMERA STRAWBERRY
FLAVOCOL into a mixing bowl and whip until it
holds its shape. Be sure to add the powder sugar
gradually while whipping the cream.
TO SERVE
1. Put the strawberry cream in a piping bag
fitted with small nozzle, then pipe into the
puff through the slits in the sides. Pile the
puff up on a serving plate, then pour over the
chocolate sauce just before serving.
2. Serve immediately.
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