Profiterole berry choux crown
Ingredients
- 60 g caster sugar
- 3 medium egg yolks
- 25 g cornflour
- 25 g plain flour
- 350 mL semi-skimmed milk
- 1 tsp. vanilla bean paste
- 75 g white chocolate, finely chopped
- 75 g unsalted butter, chilled and cubed
- 150 g plain flour
- 3 medium eggs, beaten
- 150 g white chocolate, chopped
- 250 mL double cream
- 150 g mixed blueberries and raspberries
- gold leaf, optional
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