Page 644 - YC Cooking School

5. Pour the chocolate and cream mixture over the whipped eggs whilst whisking. This

can be done in 2 or 3 stages. Note: It’s best to strain the mixture at this point before
continuing.
6. Allow the strained mixture to mature in the fridge for 1–2 hours or overnight if
possible. Note: This is an important step in allowing the proteins in the egg to absorb
as much free water as possible, giving the custard a lovely, full texture.
7. Bake at 130–140°C for 12 minutes in a water bath. Note: The water should be at the
same height as the mixture in the heatproof dish. This will create a heat buffer and
prevent the custard from curdling as it cooks.
8. Once out of the oven and cooled, use a piping bag with a small round nozzle to inject
the crème brûléefilling into each profiterole.

For the LINDT white chocolate fondant glaze

1. In a small saucepan, warm the water and sugar until it dissolves. Remove from the
heat and set aside.
2. Add the white chocolate and stir to form a chocolate syrup.
3. Add the wet fondant and stir gently until it combines with the chocolate syrup.
4. Add the seeds of a vanilla pod and stir to combine.
5. Use a piping bag to decorate the tops of the profiteroles with glaze and then finish

with a few chocolate crunchy pearls.

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