Chocolate and Raspberry Tarantula Profiterole

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recipe by Sandrine, Le Meilleur Pâtissier https://www.gateaux-et-toiles.com/

  • Time icon
    Total Time
    4hrs 0mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    450

Fear not! Each profiterole is meticulously sculpted into the realistic shape of a tarantula, creating a unique visual experience that will arouse your curiosity. The airy choux pastry is embellished with dark chocolate and raspberry, for the perfect gourmet combination. For a fruity and refreshing touch, we add juicy raspberries to these profiteroles, which blend harmoniously with the dark chocolate. User generated recipes have not been re-tested by Kenwood.

recipe updated 11 Jan. 2024

Ingredients

  • Tonka bean icon
    Tonka bean
    ½
  • Dark chocolate icon
    Dark chocolate
    100 g
  • Lemon icon
    Lemon
    ½
  • Unsalted butter icon
    Unsalted butter
    40 g
  • Milk icon
    Milk
    85 g
  • Thickened cream icon
    Thickened cream
    110 g
  • Egg yolk icon
    Egg yolk
    2
  • Caster sugar icon
    Caster sugar
    40 g
  • Raspberry purée icon
    Raspberry purée
    150 g
  • Vanilla sugar icon
    Vanilla sugar
    2 teaspoons
  • Pectin icon
    Pectin
    2 g
  • Vanilla bean seeds icon
    Vanilla bean seeds
    1
  • Brown sugar icon
    Brown sugar
    40 g
  • Plain flour icon
    Plain flour
    140 g
  • Fleur de sel icon
    Fleur de sel
    8 g
  • Water icon
    Water
    160 g
  • Unsalted butter icon
    Unsalted butter
    70 g
  • Egg icon
    Egg
    160 g
  • Silver leaf gelatin sheet icon
    Silver leaf gelatin sheet
    2
  • Ground vanilla powder icon
    Ground vanilla powder
    as needed
  • Black food coloring icon
    Black food coloring
    as needed
  • Brown food coloring icon
    Brown food coloring
    as needed
  • White fondant icon
    White fondant
    as needed
  • Raspberries icon
    Raspberries
    as needed

Tools

  • kCook icon Oven
  • kCook icon Stove
  • kCook icon Kmix
  • kCook icon Large mixing bowl
  • kCook icon Saucepan
  • kCook icon Piping bag
  • kCook icon Demisphere mould
  • kCook icon Baking tray - large

Step preview

  1. Making the chocolate cream:
  2. Add the ingredients into a saucepan
  3. Heat until boiling - about 3 minutes, medium-high heat
  4. Add the ingredients into a large bowl
  5. Whisk gently with a hand whisk until well combined
  6. Pour the hot milk mixture into the beaten eggs and mix gently until well combined
  7. Return the mixture to the saucepan
  8. Heat and whisk continuously - about 3 minutes, medium heat
  9. Remove from the heat
  10. Then add the next ingredient and whisk until combined
  11. Add the ingredient into the large bowl
  12. Pour the mixture from the saucepan over the chocolate and mix carefully with a spatula until well combined
  13. Cover with plastic wrap
  14. Chill in the fridge - 1 hour
  15. Making the confit:
  16. Add the ingredients into a saucepan
  17. Heat without boiling - medium heat
  18. Then add the next ingredients
  19. Heat until boiling - about 2 minutes, medium-high heat
  20. Remove from the heat
  21. Then add the next ingredient and mix until well combined
  22. Pour into a demisphere mould and chill in the freezer until needed
  23. Making the craquelin:
  24. Fit the K-Beater
  25. Add the ingredients into the appliance bowl, fit the splashguard
  26. Mix until smooth - 30 seconds, speed 3
  27. Place the dough on the parchment paper
  28. Cover with another sheet of parchment paper
  29. Roll out using a rolling pin until 2mm thick
  30. Chill in the freezer and continue - 30 minutes
  31. Making the choux pastry:
  32. Preheat the oven - 210ºC
  33. Line a baking tray with parchment paper and set aside
  34. Add the ingredients into the saucepan
  35. Heat until the mixture begins to simmer – high heat
  36. Then add milk
  37. Heat and bring to the boil - high heat
  38. Remove from the heat and add the ingredient
  39. Stir vigorously until combined and then return to the heat
  40. Heat, stirring constantly, until the mixture dries out - 6 minutes, medium heat
  41. Clean the appliance bowl and fit the K-Beater
  42. Transfer the mixture into the appliance bowl, fit the splashguard
  43. Mix - 1 minute, speed 2
  44. Mix - 1 minute, speed 4
  45. Then add the ingredients
  46. Mix - 15 seconds, speed 4
  47. Then add eggs one by one while the machine is running and mix - 2 minutes, speed 5
  48. Transfer the mixture to a piping bag
  49. Pipe round buns onto the tray, about 2cm wide for the heads
  50. Pipe round buns onto the tray, about 4cm wide for the bodies
  51. Remove the craquelin dough from the freezer
  52. Using a cutter, cut out rounds about 2cm and 4cm
  53. Place the craquelin onto each bun the same size as the craquelin
  54. Turn off the pre-heated oven and place the choux into the oven - 10 minutes
  55. Turn the oven back on and bake - 25 minutes, 180°C
  56. Remove from the oven and let cool
  57. Assembly:
  58. Cut each choux bun in half horizontally
  59. For the larger choux buns, fill one half with chocolate cream
  60. Then press a confit demisphere into the centre
  61. Top with the other half of choux bun and repeat with the rest
  62. For the smaller choux buns, fill one half with chocolate cream
  63. Then press a raspberry into the centre
  64. Preheat the oven - 60ºC
  65. Line a baking tray with parchment paper and set aside
  66. Use the sugar paste to sculpt legs and face fangs and then place them on the baking tray
  67. Bake until dried out and firm - 30 minutes, 60°C
  68. Remove from the oven and let cool
  69. Rollout the remaining sugar paste
  70. Using a cutter, cut out rounds similar size to the head and the bodies
  71. Decorate the discs and legs with the food colouring
  72. Place the small discs on the small choux and the larger discs on the larger choux buns
  73. Place the legs around the smaller choux and tuck them under
  74. Serve
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