Vanilla & hazelnut profiteroles, chocolate sauce.
Ingredients
3x Profiteroles, cut in half
3x Scoops vanilla ice cream, dairy based not the vegan option
10g hazelnuts
50g Chocolate sauce, served in a metal sauce jug on the side (keep this at room temperature
MOP
Place each scoop of vanilla ice cream into the cut profiteroles much like making an ice cream sandwich, before adding the top sprinkle with the toasted hazelnuts and then add the top of the profiteroles. Serve with the chocolate sauce on the side.
Choux pastry.
Ingredients
150ml Milk
200g Butter
350ml Water
225g Strong flour
75g 00 flour
5g Salt
7-8 Eggs
MOP
In a pot put the milk, water and butter and bring to a simmer. Add the flours and mix well, cook that for a bit, starting all the time to avoid sticking and burn the mix. Put that mix in the kitchen aid with the paddle attachment and start mixing at a medium speed to cool down the mix. When it is just warm, start adding the eggs one by one until you get a soft but firm mix so you can keep the shape when you pipe that on a tray.
Pipe the mix just pushing the piping bag, leaving space between each other so it doesn’t stick. Bake oven fan 4, 200 degrees for 18 minute or until is golden brown, just cooked through and really light. These must be kept in an airtight container and baked fresh every 3 days.
Chocolate Sauce Batch.
Ingredients
2041g Water
567g Cocoa powder
1814g Glucose syrup
2608g Sugar
1814g 72% chocolate
1814g Butter
1t Salt
MOP
- Bring water, cocoa powder, glucose, and sugar to a boil.
- Add chocolate and butter.
- Simmer until thickened.
- Add salt.
- Immersion blend and store into airtight containers
Waiters Notes
Homemade profiteroles served with vanilla ice cream, candied hazelnuts and dark chocolate sauce. Chocolate sauce must be poured table side.
Allergies: Gluten, egg, dairy, nuts - hazelnuts