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Sea anemone

Choux pastry filled with butter cake and dipped in white chocolate and crunchy rice crispies.

This recipe is part of Plateau de Fruits de desserts. An impressive combination of beautiful desserts and a surprising twist on the classic 'fruits de mer'.

Ingredients

White chocolate
Profiteroles
Coconut oil
Butter cake dough
Rice crisps

Preparation

  1. Cut the tops off the choux pastries.
  2. Let the butter cake dough thaw.
  3. Fill the choux pastries with the cookie dough using an ice cream scoop.
  4. Bake at 160ÀöC for about 10 to 15 minutes.
  5. Let cool.
  6. Melt the white chocolate au bain-marie with a little coconut oil, so the chocolate melts better and shines.
  7. Dip the choux pastries in the chocolate and generously sprinkle rice crisps on top.
  8. Serve with a dollop of whipped cream and a flower petal.