Profiterole

vegeterian chef sweet
INGREDIENTS
  • 1 lt. Almond drink no sugar
  • 100 gr. cocoa
  • 65 gr. corn flour
  • 280 gr. sugar
  • 7-8 digestive-type biscuits
  • 350 gr. vegetable whipped cream (optionally)
PRODUCT
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Almond drink no sugar
Almond drink no sugar
METHOD
  1. In a pot, put the cocoa, the corn flour, the sugar, Almond drink no sugar and stir well, until they come to a boil.
  2. Once boiled, transfer the cream to a bowl, cover with plastic wrap and refrigerate to cool completely.
  3. You can optionally place some vegetable whipped cream at the bottom and crush the biscuits within.
  4. Fill the small bowls with the profiterole cream and use a pastry piping bag to garnish with whipped cream and grated chocolate.
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