Christmas Cocktail Profiteroles
Buck's Fizz Profiteroles, Peach Bellini Profiteroles, Cosmopolitan Profiteroles, Craquelin and Choux Pastry — a Dawn Foods recipe in 5 components. Uses Dawn Ruby Orange Fond Cream Stabiliser 5 kg, Dawn Foods Flavouring Compounds, Orange – 1 kg and Dawn Choux Pastry Mix 10 kg.
- mixing time (choux pastry, slow speed)
- 1 min
- mixing time (choux pastry, medium speed)
- 7-8 min
- baking temperature (choux pastry)
- 200-210 °C
- baking time (choux pastry)
- 30 min
- baking time (choux pastry, damper open)
- 5 min
Ingredients
Buck's Fizz Profiteroles
| Ingredient | Quantity |
|---|---|
| Dawn Ruby Orange Fond Cream Stabiliser 5 kg | 60 g |
| Double Cream | 300 g |
| Gold Leaf Flakes | |
| Dawn Marc de Champagne Compound | 45 g |
| Dawn Foods Flavouring Compounds, Orange – 1 kgDawn Orange Compound | 60 g |
| Water | 60 g |
Peach Bellini Profiteroles
| Ingredient | Quantity |
|---|---|
| Dawn Peach & Passionfruit Fond | 60 g |
| Double Cream | 300 g |
| Gold Lustre Dust (to decorate) | |
| Dawn Sprinkle Stars White | |
| Dawn Marc de Champagne Compound | 45 g |
| Water | 60 g |
Cosmopolitan Profiteroles
| Ingredient | Quantity |
|---|---|
| Dawn Ruby Orange Fond Cream Stabiliser 5 kg | 60 g |
| Double Cream | 300 g |
| Lime (to decorate) | 1 |
| Cranberry Sauce | 60 g |
| Water | 60 g |
Craquelin
| Ingredient | Quantity |
|---|---|
| Unsalted Butter | 100 g |
| Food colouring | |
| All Purpose Flour | 120 g |
| Demerara Sugar | 120 g |
Choux Pastry
| Ingredient | Quantity |
|---|---|
| Dawn Choux Pastry Mix 10 kg | 200 g |
| Water | 300 g |
Method
- Buck's Fizz Profiteroles
In a small bowl, combine the Ruby Orange Fond and water, then mix in the Orange Compound and Marc de Champagne Compound.
- Buck's Fizz Profiteroles
Beat the cream until fully whipped, then fold in the fond mixture.
- Peach Bellini Profiteroles
In a small bowl, combine the Peach & Passionfruit Fond and water, then mix in the Marc de Champagne Compound.
- Peach Bellini Profiteroles
Beat the cream until fully whipped, then fold in the fond mixture.
- Cosmopolitan Profiteroles
In a small bowl, combine the Ruby Orange Fond and water, then mix in the cranberry sauce.
- Cosmopolitan Profiteroles
Beat the cream until fully whipped, then fold in the fond mixture.
- Craquelin
Combine softened butter and demerara sugar, then mix in flour.
- Craquelin
Knead into a dough and incorporate food colouring as needed.
- Craquelin
Place into the freezer until firm.
- Craquelin
Just before you are ready to make the choux pastry, use a biscuit cutter to cut out circles of craquelin.
- Choux Pastry
Add the Choux Pastry Mix and water to a standing mixer fitted with a paddle attachment.
- Choux Pastry
Mix for 1 minute on slow, and 7-8 minutes on medium.
- Choux Pastry
Pipe onto a lined baking tray, and place a circle of craquelin onto each one.
- Choux Pastry
Bake for 30 minutes at 200-210°C, then open the damper and bake for another 5 minutes.
- Choux Pastry
Once baked, use a small knife to pierce the bottom of each profiterole, then leave to cool.
Assembly, Buck's Fizz Profiteroles: Pipe the cream into each profiterole.
Assembly, Buck's Fizz Profiteroles: To decorate, place on a few gold leaf flakes.
Assembly, Peach Bellini Profiteroles: Pipe the cream into each profiterole.
Assembly, Peach Bellini Profiteroles: Lightly brush lustre dust onto the Sprinkle Stars.
Assembly, Peach Bellini Profiteroles: To decorate, pipe a small amount of cream on top of each profiterole and place on a few Sprinkle Stars.
Assembly, Cosmopolitan Profiteroles: Pipe the cream into each profiterole.
Assembly, Cosmopolitan Profiteroles: Peel the lime and slice each peeling into thin strips.
Assembly, Cosmopolitan Profiteroles: To decorate, pipe a small amount of cream on top of each profiterole and place on two strips of lime peel.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.