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Olive|Christmas 2017

Chocolate & hazelnut profiterole stack

2 HOURS + COOLING | SERVES 10 | A LITTLE EFFORT

Sarah Cook
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CHOUX PASTRY

plain flour 140g

golden caster sugar 1 tsp

unsalted butter 115g, cut into small pieces

eggs 225g (about 4Ω large eggs, 5 medium), beaten

CHOCOLATE SAUCE

soft light brown sugar 75g

cocoa powder 40g

golden syrup 75g

Green & Black's Velve Edition 70%

dark chocolate 150g, roughly chopped

HAZELNUT BRITTLE

ready-chopped hazelnuts 2 tbsp

white caster sugar 150g

FILLING

Nutella 75g

Frangelico 150ml

icing sugar 24g

double cream 600ml

Diese Geschichte stammt aus der Christmas 2017-Ausgabe von Olive.

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Diese Geschichte stammt aus der Christmas 2017-Ausgabe von Olive.

Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.

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