Macadamia nuts, roasted at 325 for 5 turn 5 minutes, chopped roughly
- Secure the corners of the parchment to a sheet pan with small dots of batter. Pipe 20 x 2 inch domes of chocolate choux 4 inches apart.
- Set a disk of craqueline on top of each. Place in a 400 degree high fan oven for 5 turn 5 minutes.
- After 10 minutes, reduce heat to 300 low fan and bake for 20 minutes. Transfer to the speed rack to cool.
- When cool, cut the profiteroles open 2 cm from the base. Fill the Base with 30g tanariva cremeux, then cover with 10g chopped macadamia nuts and a sprinkle of sea salt. Store in a fish flat with it’s top at room temperature for service.