Praliné Profiteroles

Praliné Profiteroles

Level:
Easy
Makes:
Recipe for approximately 50 profiteroles

Cream Puff dough

Used products: Cream Puff dough

  • 160 g
    milk
  • 160 g
    water
  • 5 g
    salt
  • 150 g
    butter
  • 15 g
    sugar

Preparation: Cream Puff dough

Boil

Used products: Cream Puff dough

  • 180 g
    flour
  • 330 g
    whole 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

  • 70 g
    sugar
  • 72 g
    flour
  • 58 g
    butter
  • 100 g
    PRN-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

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

Preparation: Morella Origin Hazelnut Praliné Sauce

Mix

Cook at 85°C (185°F) for 2 min.

Used products: Morella Origin Hazelnut Praliné Sauce

Preparation: Morella Origin Hazelnut Praliné Sauce

Pour over

Used products: Morella Origin Hazelnut Praliné Sauce

  • 100 g
    UHT liquid whipping cream

Preparation: Morella Origin Hazelnut Praliné Sauce

When cold, add

Cook at 50°C (122°F) to serve.

Zéphyr™ White Chocolate Ice Cream

Used products: Zéphyr™ White Chocolate Ice Cream

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.