Warm Milk chocolate Profiterole- baking and assembly procedure

Pate De Choux-Chocoalte

Craqueline- chocolate

Tanariva Cremeux- heat stable, for filling shells

Macadamia nuts, roasted at 325 for 5 turn 5 minutes, chopped roughly

sea salt

  1. 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.
  2. Set a disk of craqueline on top of each. Place in a 400 degree high fan oven for 5 turn 5 minutes.
  3. After 10 minutes, reduce heat to 300 low fan and bake for 20 minutes. Transfer to the speed rack to cool.
  4. 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.