Praliné Profiteroles

Cacao Barry

Servings

50 Pcs Approx.

Prep Time

24 hours

Cook Time

30 minutes

Cuisine

Dessert

Praliné Profiteroles

Ingredients

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    • 160 g Milk

    • 160 g Water

    • 5 g Salt

    • 160 g Butter

    • 5 g Sugar

    • 160 g Flour

    • 320 g Whole Egg(s)

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    • 95 g Sugar

    • 95 g Flour

    • 75 g Butter

    • 100 g Callebaut Nut Based Filling HAZELNUT PRALINE PASTE

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    • 250 g Whole Milk

    • 250 g EVEN Fresh UHT Cream 35%, WHIPPING CREAM

    • 50 g Sugar

    • 120 g Egg Yolks

    • 100 g Cacao Barry Milk Chocolate 35%, PAPOUASIE

    • 340 g Callebaut Nut Based Filling HAZELNUT PRALINE PASTE

    • 100 g EVEN Fresh UHT Cream 35%, WHIPPING CREAM

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    • 70 g Cacao Barry Crunchy Filling CARA CRAKINE™

    • 100 g Callebaut Nut Based Filling 100%, PURE HAZELNUT PASTE

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    • 350 g Whole Milk

    • 82 g EVEN Fresh UHT Cream 35%, WHIPPING CREAM

    • 18 g Powdered Milk, 0% Fat

    • 28 g Sugar

    • 3 g Ice Cream Stabiliser

    • 13 g Powdered Glucose

    • 120 g Cacao Barry White Chocolate 34%, ZEPHYR™

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    • Pavoni (Italy) Disposable Pastry Bag ELITE55 - 100pcs Box

    • Pavoni (Italy) Non Stick Silicon Baking Mat SPV43

    Directions

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      1. Heat the Milk, Water, Salt, Butter and Sugar till the butter melts evenly.

      2. Sift in the Flour quickly to combine.

      3. Add in the Whole Egg(s) once mixture has cooled down slightly.

      4. Bake at 180°C (392°F).

      5. Once pâte à choux are baked, cut them and put them in a freezer.

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      1. Mix all the ingredients together.

      2. Sheet out the dough (1 mm thick) and cut out circles.

      3. Bake the crunchy biscuit circles at 180°C (392°F).

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      1. Mix the Whole Milk, EVEN Fresh UHT Cream 35%, WHIPPING CREAM, Sugar and Egg Yolks together.

      2. Cook at 85°C (185°F) for 2 min.

      3. Pour the mix over the Cacao Barry Milk Chocolate 35%, PAPOUASIE and the Callebaut Nut Based Filling HAZELNUT PRALINE PASTE and combine the mixture.

      4. Add the EVEN Fresh UHT Cream 35%, WHIPPING CREAM after cooling down

      5. Cook at 50°C (122°F) to serve.

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      1. Mix the Cacao Barry Crunchy Filling CARA CRAKINE™ and the Callebaut Nut Based Filling 100%, PURE HAZELNUT PASTE.

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      1. Mix and let it set for 24h in a cooler.
        Churn in an ice cream maker.

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      1. Place one crunchy biscuit circle on top of each Pâte à choux base.

      2. Put some Cara Crakine™ crunchy dough in the base of the Pâte à choux.

      3. Insert Zéphyr™ ice cream inside the Pâte à choux base and set in a freezer for few minutes before plating. Your profiterole is now completed.

      4. On a plate, pour some Morella Origin Hazelnut Praliné sauce before adding the profiterole.