Praliné Profiteroles

Used Cacao Barry products

Papouasie 36%

Cara Crakine™

Zéphyr™ 34%

Fall / Winter

Praliné Profiteroles

Created by

Martin Diez
Director, Chef Services Americas, Chocolate Academy™ Center, Chicago
Philippe Bertrand
Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Level

level 1

Dosage

Recipe for approximately 50 profiteroles

Used Cacao Barry products

Papouasie 36%

Cara Crakine™

Zéphyr™ 34%

Cream Puff dough

Ingredients	Preparation
160g milk 160g water 5g salt 150g butter 15g sugar	Boil
180g flour 330g whole egg(s)	Pour over and dry with
Bake at 200°C (392°F) with crunchy biscuit.

Crunchy biscuit

Ingredients	Preparation
70g sugar 72g flour 58g butter 100g PRN-PIE502BY	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

Ingredients	Preparation
250g whole milk 250g UHT liquid whipping cream 50g sugar 120g egg yolks	Mix
Cook at 85°C (185°F) for 2 min.
100g Papouasie 36% 340g PRN-PIE502BY	Pour over
100g UHT liquid whipping cream	When cold, add
Cook at 50°C (122°F) to serve.

Cara Crakine™ Crunchy Dough

Ingredients	Preparation
70g Cara Crakine™ 100g NPN-HA1BY	Mix

Zéphyr™ White Chocolate Ice Cream

Ingredients	Preparation
350g whole milk 82g 35% cream 18g 0% fat powdered milk 28g sugar 3g ice cream stabiliser 13g powdered glucose 120g Zéphyr™ 34%	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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