Rum & Raisin Profiterole Wreath - Sunbeam Foods - Australian Dried Fruits
Create delicious custard with soaked raisins and creamy choux pastries piped into rounds, then dipped in white chocolate for a decadent treat.
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Ingredients
- 125g butter, cubed, softened to room temperature
- 3 tsp white sugar
- 145g plain flour, sifted
- ½ tsp vanilla bean paste
- 4 extra large eggs
- 220g white chocolate melts
- 100g dark chocolate melts
- Good quality store-bought chocolate sauce, to serve
- Cherries, raspberries and mint leaves, to serve
- 80g Sunbeam Raisins
- 2 tbsp rum
- 250ml milk
- 175ml thickened cream
- 1 tsp vanilla bean paste
- 3 egg yolks
- 75g caster sugar
- 50g plain flour, sifted
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