Italian Almond and zokoko profiterole

Italian Almond and zokoko profiterole

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  • Sub Category Name
  • Recipe Source Name
    Real High Tea Australia Volume 2


Choux pastry
  • 500ml water
  • 280g butter
  • 400g flour
  • 30g sugar
  • 10g salt
  • 9 eggs
Italian Almond and Zokoko pastry cream
  • 20g Dilmah t-Series Italian Almond tea leaves
  • 240ml milk
  • 240ml cream
  • 100g castor sugar
  • 20g cornflour
  • 2 eggs
  • 120g Zokoko ‘Alto Beni’ dark chocolate

Methods and Directions

Choux pastry
  • 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. 
Italian Almond and Zokoko pastry cream
  • 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.

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