Praliné Profiteroles
Recipe
Cream Puff dough
ingredients | preparation |
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Boil |
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Pour over and dry with |
Bake at 200°C (392°F) with crunchy biscuit. |
Crunchy biscuit
ingredients | preparation |
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Mix |
Sheet out the dough (1 mm thick) and cut out circles. |
Morella Origin Hazelnut Praliné Sauce
ingredients | preparation |
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|
Mix |
Cook at 85°C (185°F) for 2 min. |
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Pour over |
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When cold, add |
Cook at 50°C (122°F) to serve. |
Cara Crakine™ Crunchy Dough
ingredients | preparation |
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|
Mix |
Zéphyr™ White Chocolate Ice Cream
ingredients | preparation |
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|
Mix |
Mix and let it set for 24h in a cooler. |
Assembly
Once cream puff choux are baked, cut them and put them in a freezer. |