
Used Cacao Barry products
Fall / Winter
Praliné Profiteroles

Level
level 1
Dosage
Recipe for approximately 50 profiteroles
Used Cacao Barry products
Recipe components
Cream Puff dough
Ingredients | Preparation |
---|---|
| Boil |
| Pour over and dry with |
Bake at 200°C (392°F) with crunchy biscuit. |
Crunchy biscuit
Ingredients | Preparation |
---|---|
| Mix |
Sheet out the dough (1 mm thick) and cut out circles. |
Morella Origin Hazelnut Praliné Sauce
Ingredients | Preparation |
---|---|
| Mix |
Cook at 85°C (185°F) for 2 min. | |
| Pour over |
| When cold, add |
Cook at 50°C (122°F) to serve. |
Cara Crakine™ Crunchy Dough
Ingredients | Preparation |
---|---|
| Mix |
Zéphyr™ White Chocolate Ice Cream
Ingredients | Preparation |
---|---|
| Mix |
Mix and let it set for 24h in a cooler. |
Assembly
Once cream puff choux are baked, cut them and put them in a freezer. |