Black Pearl Profiterole

Pastry:

• Boil water and shortening on the stove, add flour and stir until it gets thick, and leave to cool.
• Slowly add egg to the cooled mixture.
• Transfer the mixture to an oiled baking tray by means of a disposable bag, and bake it in a preheated oven at 115°C for 15 minutes, and then at 117°C for 25 minutes, and let it cool.

Cream:

• Whisk Krater Golden Crème Patissière, Krater Whipping Mater Cream Mix (liquid) and water in a mixing bowl at medium speed for 3 minutes and then at high speed for 5 minutes.

Fill the cream in the profiterole buns by means of a disposable piping bag. Pile up the filled profiterole balls. Pour the ready-to-use Krater Profiterole Sauce on them, and serve.