Profiteroles
This show stopping profiterole dessert has a perfectly baked choux bun, filled with vanilla gelato and topped with an decadent chocolate sauce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mattadlard.com.
Cooking tools:
- Stand mixer
- Immersion blender
- Silicone baking mat
- Candy mold
- Piping bag
- Cookie cutter
- Fine-mesh sieve
- Instant-read thermometer
- Kitchen scale
- Saucepan
- Whisk
- Spatula
- Plastic wrap
- Baking sheet
- Mixing bowl
- Pitcher
- Chef's knife
- Cutting board
- Oven
- Stove
- Freezer
Ingredients
- 80 g Whole Milk
- 80 g Water
- 2 1/2 g Salt
- 2 1/2 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
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