Cream-Filled Profiteroles with Chocolate & Field Berry Puree Recipe

Ingredients:

1 Tablespoon juice of orange
1/2 c of sugar
1 pack of raspberries (frozen)
1 & 1/2 c of whipped cream
1 c of choco chips
1 teaspoon of extract (vanilla)
2 eggyolks
2 Tablespoons of cornstarch
1 c of milk

Instructions:

Heat milk in saucepan ’til boiling then set it aside. You whisk vanilla, eggyolks, & 1/4 c sugar in bowl ’til smooth. You add cornstarch & milk, continue whisking.

You put mixture into saucepan then cook it over mid-heat ’til it thickens a bit, coating spoon’s back then remove it from the heat.

You transfer the pastry-cream into bowl then refrigerate ’til cooled. You then add 1 c of cream, whisk to combine. You fill your profiteroles w/ pastry-cream then replace the tops. Refrigerate ’til serving time.

Have choco chips melted over double-boiler then add 1/2 c cream, stirring ’til blended well. Drizzle this mixture all over your profiteroles.

Combine orange juice, 1/4 c sugar & raspberries in saucepan. Simmer ’til well-blended for 5 mins. You press this mixture through sieve using spatula. You drizzle this sauce all over profiteroles then serve.

>> Cream-Filled Profiteroles with Chocolate & Field Berry Puree Recipe