Page 641 - YC Cooking School

Indulgent Chocolate Creations

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LINDT white chocolate and vanilla crème brûlée

profiteroles

Makes 12-16 profiteroles | Preparation time: 1 hour | Baking time: 20–25 minutes

What you’ll need:

Ingredients

For the crunchy topping

150g cake flour
150g castor sugar
125g unsalted butter

For the choux pastry

100g unsalted butter
125g water
125g full cream milk
5g salt
150g cake flour
250g whole eggs (5 large eggs)

For the LINDT white chocolate crème brûlée filling

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