Earl Grey Profiteroles With Dark Chocolate & Tonka Glaze And Honeyed Figs

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Donal Skehan


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500 ml milk (single estate if possible)

3 Earl Grey tea bags or 3 heaped teaspoons of loose leaves

30 g unsalted Irish butter

6 organic egg yolks (at room temperature)

100 g caster sugar

40 g cornflour

40 ml organic cream

100 g plain flour

75 g unsalted Irish butter

175 ml water

Pinch of salt

3 large organic eggs

200 g dark chocolate (min.70%)

100 ml double cream

40 g unsalted butter

½ tonka bean

8 figs (miniature figs work best, but any small figs will do)

2 tbsp Irish honey, ideally Burren wildflower honey

Dried cornflowers (Steenbergs)

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