Fonterra Food Services
Profiteroles with Vanilla Vodka Foam and Strawberry Semifreddo
Ingredients
Choux Paste
50g Western Star Butter
125ml water
95g flour
3 eggs
chocolate, melted
Vodka Foam
1 vanilla bean
170ml Absolut vanilla vodka
1 sheet gelatine
Semifreddo
5 egg yolks
165g caster sugar
165ml strawberry puree
1 vanilla bean
60ml lime juice
300ml Anchor Cooking Cream
Western Star Salted ButterAnchor Culinary Cream
Method
Melt butter in water over a medium heat. Add flour and cool till mixture becomes a ball and a crust forms on the bottom of the pot. Remove from heat. Add eggs one at a time till the mixture is shiny and at dropping consistency.
Pipe mix, the size of a 20 cent piece, allowing space for expansion. Bake at 210°C till golden brown and firm, do not open the oven as the mix will collapse. Turn down oven to 150°C and allow pastry to dry out. Re-move from oven and cool. Cut in half horizontally. Drip lid in fondant and allow to set.
Separate vanilla bean and scrape out seeds into vodka. Place gelatine in a bath of water till soft, squeeze out excess water. Place vodka and gelatine over a low heat till gelatine is melted. Allow to cool slightly. Place in a cream gun and fill profiteroles.
Whisk eggs till pale and fluffy. Over a medium heat dissolve sugar into puree and vanilla. Add puree mix and lime juice to eggs. Whisk till mix is cool. Whisk cream until soft peaks form. Fold cream into puree mix. Spread out in a lined tray and allow to freeze over night.
Tip :
This original recipe was created by Teri Jorgensen (3rd year Apprentice Chef, New South Wales) as part of the Fonterra Foodservice Proud to be a Chef 2011 Apprentice Chef program.

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