Praliné Profiteroles
- Level:
-
Easy
- Makes:
-
Recipe for approximately 50 profiteroles
Cream Puff dough
Used products: Cream Puff dough
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160 gmilk
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160 gwater
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5 gsalt
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150 gbutter
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15 gsugar
Preparation: Cream Puff dough
Boil
Used products: Cream Puff dough
-
180 gflour
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330 gwhole egg(s)
Preparation: Cream Puff dough
Pour over and dry with
Bake at 200°C (392°F) with crunchy biscuit.
Crunchy biscuit
Used products: Crunchy biscuit
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70 gsugar
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72 gflour
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58 gbutter
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100 gPRN-PIE502BY
Preparation: Crunchy biscuit
Mix
Sheet out the dough (1 mm thick) and cut out circles.
Place one on top of each base cream puff.
Morella Origin Hazelnut Praliné Sauce
Used products: Morella Origin Hazelnut Praliné Sauce
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250 gwhole milk
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250 gUHT liquid whipping cream
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50 gsugar
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120 gegg yolks
Preparation: Morella Origin Hazelnut Praliné Sauce
Mix
Cook at 85°C (185°F) for 2 min.
Used products: Morella Origin Hazelnut Praliné Sauce
-
100 g
-
340 gPRN-PIE502BY
Preparation: Morella Origin Hazelnut Praliné Sauce
Pour over
Used products: Morella Origin Hazelnut Praliné Sauce
-
100 gUHT liquid whipping cream
Preparation: Morella Origin Hazelnut Praliné Sauce
When cold, add
Cook at 50°C (122°F) to serve.
Cara Crakine™ Crunchy Dough
Used products: Cara Crakine™ Crunchy Dough
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100 gNPN-HA1BY
Preparation: Cara Crakine™ Crunchy Dough
Mix
Zéphyr™ White Chocolate Ice Cream
Used products: Zéphyr™ White Chocolate Ice Cream
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350 gwhole milk
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82,5 g35% cream
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18 g0% fat powdered milk
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28 gsugar
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3 gice cream stabiliser
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13 gpowdered glucose
Preparation: Zéphyr™ White Chocolate Ice Cream
Mix
Mix and let it set for 24h in a cooler.
Churn in ice cream maker.
Assembly
Once cream puff choux are baked, cut them and put them in a freezer.
Put some Cara Crakine™ crunchy dough in the base of the cream puff.
Insert Zéphyr™ ice cream inside the cream puff and set in a freezer before plating.
On a plate, pour some Morella Origin Hazelnut Praliné sauce before adding the profiterole.
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