Praliné Profiteroles

Fall / Winter

Praliné Profiteroles

Created by
  • Martin Diez
    Chef Pâtissier Barry Callebaut CHOCOLATE ACADEMY™ Center France
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
Level
level 1
Dosage
Recipe for approximately 50 profiteroles
Recipe components

Cream Puff dough

IngredientsPreparation
  • 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

IngredientsPreparation
  • 70g
    sugar
  • 72g
    flour
  • 58g
    butter
  • 100g
    Praliné 50% Piemont Hazelnuts

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

IngredientsPreparation
  • 250g
    whole milk
  • 250g
    UHT liquid whipping cream
  • 50g
    sugar
  • 120g
    egg yolks

Mix

Cook at 85°C (185°F) for 2 min.

Pour over

  • 100g
    UHT liquid whipping cream

When cold, add

Cook at 50°C (122°F) to serve.

Cara Crakine™ Crunchy Dough

IngredientsPreparation

Mix

Zéphyr™ White Chocolate Ice Cream

IngredientsPreparation
  • 350g
    whole milk
  • 82g
    35% cream
  • 18g
    0% fat powdered milk
  • 28g
    sugar
  • 3g
    ice cream stabiliser
  • 13g
    powdered glucose

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.