Limuru Profiteroles

These really are little mouthfuls of heaven. Perfect for finger food at parties, they look great and taste amazing. Some forward planning is essential as the Zabaglione is made the day before and refrigerated over night. The pastry needs to be made that day as its best fresh. However, it is the easiest pastry I have ever made.

For the Zabaglione:

(this is what I used instead of cream, its got a bit more zing!)

  1. 4 egg yolks
  2. ¼ cup of Amaretto
  3. ½ cup sugar
  4. splash of dark rum
  5. ¼ cup cold water
  6. 600g  Browns Mascapone

Whisk all the above ingredients (except mascapone) over a hot water bath. The mixture should go thick and ribbony. I use a whisk and it takes about 7 mins. Once it looks right, cool the mixture over a bowl of ice.

Then add the mascapone, one tub at a time, whisking to ensure it is smooth and well incorporated. Cover with cling film and put it in the fridge overnight. The mixture really needs to be very firm before you use it. When you shake the bowl the mixture should not move.

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