125 g water
125 g milk
100 g butter
½ tsp. salt
1 tbsp. sugar
150 g wheat flour
Bring the water, milk, butter, sugar, and salt to a boil in a thick-bottomed pan. Sift the flour and add into the pan mixing intensely throughout with a wooden spatula. Cook on medium temperature while mixing intensely for approximately three minutes. Move to the side, cover the surface with cling film, and leave to rest for approximately five minutes. Add the eggs one at a time mixing throughout. Place the mixture into a piping bag, pipe into half-sphere silicone molds with a diameter of approx. 3 cm, and level the surface. Freeze.
200 g butter (room temperature)
250 g sugar
250 g wheat flour
Mix the ingredients together in a food processor until smooth (do not knead). Roll the mixture into approx. 2-mm sheets between two sheets of baking paper. Stamp out cookie disks using a ring-shaped cookie cutter with a diameter of approx. 3 cm (do not remove the cookies at this point). Bake the stamped sheets in one piece.
Spread the frozen profiteroles evenly onto a baking tray covered with baking paper or a silicone mat (leave enough space as the profiteroles will puff up in the oven). Place a single stamped out and cooled cookie disk on top of each profiterole. Bake in a convection oven at 170 °C for approximately 17–18 minutes (do not open the oven in between to keep the profiteroles from collapsing. Cool well before filling.
Rose hip and white chocolate cream (prepare 1 day before use)
200 g cream
175 g Bonne Premium Rose Hip Purée
1.5 g citric acid
150 g white chocolate
12 g Bonne Instant Gel Powder
75 g glazing (such as Diamant or Valrhona neutral glaze)
Boil up the cream, rose hip purée, citric acid, and glazing in a pan. Add the instant gel powder and blend smooth. Pour the still hot liquid on top of the white chocolate and blend with a hand-held blender. Place cling film on the surface of the mixture to prevent skin from forming on top. Cool down and store in the refrigerator.
Rose hip gelée
200 g Bonne Premium Rose Hip Purée
100 g glazing (such as Diamant or Valrhona neutral glaze)
15 g honey
2 tbsp. lemon juice
7 g Bonne Instant Gel Powder
Combine the ingredients in a tall and narrow bowl. Blend with a hand-held blender until smooth. Place into a piping bag and the mixture is ready for use.
Cut the profiteroles in two with a sharp knife. Whip the rose hip and white chocolate cream into a fluffy mixture by hand or using a food processor (whisk). Use a star-shaped piping tip to cover the bottom half of the profiterole (leave a small space in the middle for the gel). Fill the space with the rose hip gelée. Cover with the top and decorate with powdered sugar immediately before serving.
Recipe: Markus Hurskainen