Gingerbread profiteroles recipe | Sainsbury`s Magazine

Name: Gingerbread profiteroles recipe | Sainsbury`s Magazine
Ingredients: 90g light muscovado sugar; 75g plain flour; 1 ½ tsp ground mixed spice; 1 tsp ground allspice; 1 tsp ground ginger; 15g ground almonds; 60g unsalted butter, cut in small cubes; 70g plain flour; 125g beaten eggs (it’s important to weigh the amount of eggs precisely, you’ll need up to 3 medium eggs); 125g cook’s white chocolate, finely chopped; 50ml double cream; 125g unsalted butter, at room temperature; 150g icing sugar, sifted, plus extra to dust

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Eric Lanlard's delicious gingerbread profiteroles are filled with a smooth, roasted white chocolate filling, and topped with spiced gingerbread cookie dough – heaven in every single bite

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Ingredients

90g light muscovado sugar
75g plain flour
1 ½ tsp ground mixed spice
1 tsp ground allspice
1 tsp ground ginger
15g ground almonds
60g unsalted butter, cut in small cubes
70g plain flour
125g beaten eggs (it’s important to weigh the amount of eggs precisely, you’ll need up to 3 medium eggs)
125g cook’s white chocolate, finely chopped
50ml double cream
125g unsalted butter, at room temperature
150g icing sugar, sifted, plus extra to dust