Profiterole, whiskey and maple trifle

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profiterole-trifle

  • 2 cups (500ml) single (pouring) cream
  • ¼ cup (40g) icing (confectioner’s) sugar, sifted

profiteroles

  • ½ cup (125ml) water
  • ¼ cup (60ml) milk
  • ¼ teaspoon sea salt flakes
  • ½ teaspoon caster (superfine) sugar
  • 80g unsalted butter, chopped
  • ¾ cup (110g) plain (all-purpose) flour, sifted
  • 3 eggs, lightly beaten
  • 3 cups (750g) good-quality store-bought thick custard

maple whiskey syrup

  • 1½ cups (375ml) maple syrup
  • ¼ cup (60ml) whiskey

toffee nests

  • ½ cup (110g) caster (superfine) sugar
  • 2 tablespoons water

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