Add the U.S. Potato Flakes and full cream milk into a pot and boil on low heat. Whip the whipping cream and icing sugar together until you have a sticky consistency. Transfer the potato mixture to whipping cream and whip again until it becomes sticky.
Boil the whipping cream, add it into the dark chocolate until you have a sticky consistency and mix it well with the butter.
Place the raspberry purée in a small pan with the sugar and heat it up for a few minutes until the raspberry purée is boiling. Slowly add the corn flour to the purée and whip it until it becomes sticky.
Heat the oven to 200 – 220°C. To make the profiteroles, add the butter, salt and caster sugar into a saucepan with water. Mix together on low heat until the butter and sugar have melted then bring it to a boil. Turn off the heat, add the flour all at once, and beat it with a wooden spoon until the dough comes off of the sides of the pan.
Let it cool for 5 minutes then beat in the eggs bit by bit until you have a stiff, glossy mixture. Transfer the mixture to a bag with a large straight tip and pipe 1-inch balls onto a baking tray lined with baking paper. Place them in the oven and cook for about 18-20 minutes until they rise and turn brown. Remove the profiteroles from the oven and cool them on a wire rack.
Once cooled, pipe in the U.S. Potato cream, and drizzle with the chocolate ganache.
Garnish with the raspberry coulis as shown in the picture.
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