Croquembouche

Boil the water together with the ST-ALLERY® LIQUID Butter Blend.

Add the flour and stir until well mixed and dry.

Place this dough in a planetary mixer and add the eggs slowly until a creamy consistency is obtained.

Put the batter in a piping bag with a round tube.

Pipe small rounds on to a plate with baking paper, or silicon sheets.

Bake at 220°C in a traditional oven for 20 to 25 min. Allow to cool.  

Whip the fresh or vegetable cream and mix with the cold custard cream.  

Put together in a pan and heat, stay with it and stir until a caramel colour is obtained.  

Fill the profiteroles with the cream, dip in the hot caramel, let them set and serve.