MAX BRENNER RECIPES

PROFITEROLESWITH HAZELNUT CREAMOR PISTACHIOCREAM

Pro teroles 1 cup milk 1 cup water 0.42 oz sugar 0.14 oz salt 7.97 unsalted butter 9.73 oz all-purpose our 9 medium eggs

Filling 3 spoons pistachio spread or 3 spoons hazelnut spread 2 cups heavy cream 3 spoons sugar 3 full spoons vanilla pudding Crumble

Crumble 1 stick unsalted butter, so ened 4.58 oz sugar 3.88 oz all-purpose our

1. Mix all the crumple ingredients into a bowl of standing mixer tted with a paddle attachment until the our is completely incorporated. 2. Rolled out the dough between two baking sheets, spread and put in the freezer for 5 minutes. 3. Use cookie cutter with round shape to create circles. Filling In a heavy bottomed saucepan, whisk together the heavy cream, sugar, vanilla pudding. Add the hazelnut or pistachio spread and mix slowly until thick and smooth. keep the lling in the refrigerator. Pro teroles 1. Preheat the oven to 329°F. 2. Make the pro teroles in a heavy bottomed saucepan, bring the milk, water, sugar and salt to a boil. 3. Si the our to the mixture all at once. Mix well with a wooden spoon until the our is completely incorporated. Remove from the heat. 4. Spoon the batter into the bowl of a standing mixer tted with a paddle attachment. Beat on low until cool. 5. Gradually add the eggs, mixing until smooth a er each addition. Scrape down the side of the eggs are incorporated.

6. Spoon the batter into a pastry bag and create round mounds. Wet your ngertip and lightly press down upon the tip of each mound so that the top is smooth. 7. Put the crumble on the pro terole.

8. Bake for 30-40 minutes until golden brown and pu y. 9. To serve, cut the pro teroles horizontally and ll with the hazelnut or pistachio cream.