Page 640 - YC Cooking School

make a hole in the base of the profiteroles and then inject the filling using a piping bag. For
this technique, it’s important to allow the profiteroles to completely cool before filling them.

In this way the filling will keep its shape and not form a liquid puddle inside the shell.

What is chocolate fondant glaze?
Fondant is a commercial baking product available at most baking supply stores and used to
glaze everything from doughnuts to éclairs and petit fours. You can buy it in wet or

powdered form. It’s essentially a strong sugar syrup which is boiled to soft ball temperature
(116°C) and then crystalised into a thick white paste by agitation. When combining it with a
sugar syrup and white chocolate to create the profiterole glaze, it’s important to do so off
the heat. Fondant and heat are not friends and if overheated it can end up losing its shine.

Learn to cook online at learn.yuppiechef.com

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