For the profiteroles
Sugar 1 tablespoon
Salt a pinch
For the pastry cheese cream
Egg yolks 3
Firm cream cheese 200g
For the quince
Quince paste 300g
Water 3 tablespoons
For the pink glaze (hibiscus/rosehip/coloring)
1. Put the water, butter, salt and sugar in a small pot and bring to a boil.
2. Add all the flour and stir until the mixture separates from the borders of the pot.
3. Take the dough to a mixer bowl.
4. Add the eggs with a paddle.
5. Put the mixture in a piping bag (preferably with a swirl piping tip) and make the donuts (approximately 8cm) on a silicone pastry mat.
6. Cook at 190 °C for 10 minutes, then lower the temperature to 170 °C for another 20 minutes or until the donuts are dry enough.
Pastry cheese cream
1. Heat the milk in a small pot.
2. In a bowl, put the egg and egg yolks together with the sugar and cornstarch.
3. When the milk boils, add the egg mixture while whisking with a stainless steel ball whisk.
4. Bring the mixture to a boil again; do not stop whisking. Continue to cook for 1 more minute.
5. Remove from heat and put in a mixer bowl with a paddle to cool down the mixture.
6. Mix with cream cheese. Put in a piping bag and set aside.
1. Cut the quince in cubes. In a small pot, heat with water to dissolve the quince until you get a paste.
2. Put in a piping bag and use while still warm.
Pink glaze (hibiscus/rosehip/coloring)
1. Mix until you get the texture needed.
1. Cut the donuts in half. Put a layer of quince and a layer of the pastry cheese cream over it. Close the donut.
2. Glaze and sprinkle with laminated almonds.