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

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.