And it was a happy birthday with all the gifts and the treats! I made profiteroles with streusel and a light vanilla crème chiboust. This is a pastry cream with an Italian meringue folded in. This makes it light and delicious! The bonbons were filled with an espresso (100% Arabica) ganache and hazelnut and the other ones with a vanilla caramel. The truffles, on the top right in the picture, are also made with an espresso ganache and hazelnut. And a refreshing raspberry mousse cake was also on the menu.
The streusel adds a really nice flavour and texture to the profiteroles. Definitely worth a try! Make sure that the filling for the profiteroles is not too sweet. The streusel already adds sweetness to the profiteroles. Here you can find the recipe for streusel.