Profiterole, algae

Anton Schmaus aims for a kitchen that respects the hinterland and produces simple yet perfectly prepared dishes.


  • Various types of algae

For the choux pastry:

  • 60 g of milk
  • 60 g of water
  • 3 g of salt
  • 5 g of sugar
  • 60 g of butter
  • 67 g flour
  • 120 g eggs

For the algae cream:

  • 270 g noilly prat
  • 135 g egg yolk
  • 60 g of sugar
  • 2 g of agar
  • 185 g of butter
  • 40 g 100% Algae (Algae Powder)
  • 150 g of cottage cheese
  • 4 cups of Borage Cress


For the choux pastry, bring the milk, water, butter and salt to a boil, stir in the flour and continue to stir on the fire until the mass comes off the bottom.

Remove the pan from the heat, stir in the eggs one by one and put the mass in a piping bag. Pipe small puffs on baking paper and bake in the oven at 200°C until golden brown.

For the crème de noilly prat reduce to half, mix with the sugar, egg yolks and agar and bring to a boil. Reserve cool.

Blend the cold mass with the algae powder, the crème fraîche and the Borage Cress to a smooth mass, fill in a siphon with 2 cartridges.

Fill the profiteroles with the light cream and serve as an appetizer on the algae salad.



Watmarkt 5, Regensburg
Tel. 0049 9415 999 30 00

Recipe: Anton Schmaus
Source: Culinaire Saisonnier 81 - Summer 2016

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