Framboise Profiterole – Recipes for Club + Resort Chef
Framboise Profiterole Recipe courtesy of Emilia Tomaszycki, CEPC, Executive Pastry Chef, Bonita Bay Club (Bonita Springs, Fla.) Ingredients - Pâte à Choux -
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Ingredients
- water
- unsalted butter
- salt
- all-purpose flour
- eggs
- brown sugar
- heavy cream
- trimoline
- glucose
- opalyse
- raspberry purée
- sugar
- gelatin
- water (to bloom gelatin, do not add to mix)
- coconut flakes
- pastry flour
- egg
- egg yolks
- red veined sorrel
- flower petals
- gold leaf
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