Profiterole And Croquembouche by Zarnak Sidhwa

Ingredients for Profiterole And Croquembouche:

For Profit Roll:

• Butter 120 gm
• Water 120 ml
• Flour 120 gm
• Baking powder 1 tsp
• Egg 3

For Filling:

• Topping cream 250 gm
• Chocolate 100 gm
• Oil 2 tsp

For Croquembouche:

• Sugar 250 gm

Method:

1. In pan put together 120 gm butter and 120 ml water. Cook till it comes to a boil.
2. Now add 120 gm flour and 1 tsp baking powder. Mix for a minutes.
3. Remove from, mix continuously.
4. Add in 3 eggs one by one and stir very well until it forms into thick paste.
5. Grease an oven proof tray, dust with flour.
6. Pour mixture in a butter paper cone. Make small balls in greased tray.
7. Now bake in a preheated oven on 200 degrees C for 20 -25 minutes.
8. Fill a few with the cream, dip top n melted chocolate.
9. For profit roll melt 250 gm sugar in a pan.
10. Put one profit roll onto other and make into pyramid shape.
11. Stick each of the profit roll with other using melted sugar.