Italian Almond and zokoko profiterole

Methods and Directions

• Bring water, butter, sugar and salt to boil.
• Remove from the heat and beat in the flour with a wooden spoon.
• Return to heat and cook out, stirring continuously until mixture thickens and forms a ball. Remove from heat and beat in eggs one at a time to form a paste.
• Pipe mixture onto baking trays and bake at 180°C for 25–30 minutes or until golden brown. 

• Heat milk and cream to nearly boiling point and add tea leaves. Infuse for 10 minutes then strain.
• Melt the chocolate and set aside.
• Reheat the milk and cream, then add slowly to egg, sugar and cornflour mix, stirring continuously.
• Return to the heat and simmer for 2–3 minutes, whisking to prevent the cornflour from clumping.
• When it has thickened, remove from the heat and add the chocolate. Mix thoroughly and chill.