Dessert

Cream puffs and camelina

40 minutes

60 minutes

26 cream puffs

Ingredients
Preparation
Ingredients

[Profiteroles]

1/2 cup (125 mL) water

2 tbsp. (30 mL) unsalted butter (cut into cubes)

2 tbsp. (30 mL) virgin camelina oil

1 pinch of salt

1/2 cup (125 mL) unbleached flour

2 eggs

[Whipped cream]

375 ml (1 1/2 cups) 35% whipping cream

1/4 cup (60 ml) icing sugar

1/4 teaspoon (1 ml) vanilla extract

[Dark chocolate filling with camelina]

96g of 70% dark chocolate with camelina oil

Preparation

[Profiteroles]

  1. In a saucepan, bring the water, butter and oil to a boil. Then remove from the heat and suddenly add the flour and stir vigorously.
  2. Return to low heat (about 2 minutes), stirring constantly.
  3. Remove from the heat and let cool (about 3 minutes). Add the eggs, one at a time, beating quickly with an electric mixer, until the dough is smooth.
  4. Use an ice cream scoop (ref. Used Size 50) and divide into 26 puffs on a baking sheet lined with parchment paper.
  5. Bake in the center of the oven at 375 ° F, until the pastry is golden, about 30 minutes. Turn off the oven and let dry for about 12 minutes with the door ajar. Let cool completely on a wire rack before garnishing.

 

[Whipped cream]

  1. In a bowl, whip the cream with the icing sugar and vanilla with an electric mixer until stiff peaks form. (About 4-5 minutes)
  2. When the puffs are cool (use a pastry bag), prick the inside of the puffs on the side with a pointed nozzle and fill each puff with whipped cream. Put aside.

 

[Dark chocolate filling]

  1. In a small bowl, melt the dark chocolate in a double boiler.
  2. Temper each of the puffs filled with whipped cream in the melted chocolate.
  3. Your choice of decorating with sparkling candies!

Subscribe to our newsletter and be the first to find out about our new products and promotions.

Logo signe cameline
Free shipping on purchase of $ 75 or more before taxes, anywhere in Canada.