Profiteroles – Matt Adlard

Ingredients

• 80 g Whole Milk
• 80 g Water
• 2.50 g Salt
• 2.50 g White Sugar
• 70 g Unsalted Butter
• 90 g White Bread Flour
• 180 g Whole Eggs
• 60 g Unsalted Butter
• 65 g Light Brown Sugar
• 65 g Plain/All-Purpose Flour
• 35 g Ground Almonds/Almond Flour
• 100 g Double/Heavy Cream
• 100 g Whole Milk
• 200 g Dark Chocolate
• 1 Tub of Vanilla Gelato
• Half Sphere Silicon Mold
• Gelato Machine
• Piping Bags
• Perforated Baking Mat