COINTREAU® PROFITEROLE
TARTLET

Make a «sablage» by mixing flour, butter, salt, icing sugar and
almond powder. Add eggs with vanilla powder and knead
without over working. Stop when the dough is homogeneous.
Set aside in the fridge to 4°C for 1 hour before use.
Spread to roll over a thickness of 2-3 m and line circles
7 cm in diameter, lightly buttered. Place on trays and baking
sheets. Let rest for 1 hour, bake in a ventilated oven to 170°C for
approximately 20/25 minutes. Set aside.

Put all the ingredients in a blender and mix with a paddle,
without over working. Store in the fridge to 5°C.
Spread the sablage between two plastic/paper sheets in 2 mm
thickness. Freeze.
Cut slightly smaller than the puffs, approximately 1.5 cm
diameter. Freeze.

In a saucepan, boil milk, butter, salt and sugar. Add off the heat
the sifted flour. Lightly dry the puff pastry to remove moisture.
Then, incorporate the eggs with the mixer. At the end, if
necessary, add hot milk. Using a pastry bag fitted with a number
7 tip, pipe small puffs (1.8 cm diameter). Cover with sablage/
craquelin. Bake to 175°C, for 25 minutes. Out of the oven, cool
on wire rack.

Prepare a pastry cream: in a saucepan, boil vanilla milk and
pour it over the mixture egg yolks, sugar and corn starch. Boil
for 2 minutes.
Off the heat, add butter and mix together. Cool in the fridge,
covered with cling film.
Stir to smooth texture with a whisk. Add Liqueur Cointreau®.
To obtain a light cream, add mascarpone Chantilly cream.

Mix together all the very cold ingredients. With a whisk, beat
until smooth and use immediately.

Fill baked small puffs with Cointreau® light cream.
Fill the baked tartlet bottoms with Cointreau® light cream.
Add a little chocolate sauce.
Place 3 garnished puffs.
Decorate with chocolate lines.
Using a pastry bag, add mascarpone Chantilly cream.
To bring color, place a strawberry on top.