
Wattleseed Profiteroles Filled With Finger Lime Cream
Recipe provided to us by
Cat Clarke
Finger Lime
Citrus australasica
Raspberry Jam Wattle
Acacia acuminata
Ingredients
Profiteroles
160mL cold water
80g butter (Chopped)
1 Cup plain flour
Pinch salt
4 Eggs
1 tbl Wattleseed
Filling
100mL Cream
1 tsp Icing sugar
1tsp Vanilla Essence 2 tbl fingerlimes (powder or pearls)
Topping
80g Dark Chocolate Buttons and finger lime shards
Method
- Place butter and flour in a saucepan and bring to boil, add flour and stir with a wooden spoon
- Control your heat, cook flour out for approx. 4 minutes—take of heat
- Place mix in mixer add salt and then gradually add eggs one at a time
- Once combined, you can either use two spoons to spoon mixture onto the tray, allow space in be-tween profiteroles or use a piping bag
- Bake in the oven for approx. 10—15 minutes
- Place on a wire rack and when you can handle, pierce the profiteroles to release the steam
- Place all filling ingredients in a stand mixer and whip until firm, taste and adjust flavour if needed
- Melt choc either on a double boiler or microwave
- Fill profiteroles and dip the tops in chocolate and finish with the finger lime shards
- Don’t tell too many people you are making these if you would like some, as they don’t last long!
#fingerlimerecipes