Profitterol

Ingredients
Fresh Cream 35% fat
gr
2250
Biancherò
gr
400
Grand Hazelnut 100% pure paste
gr
100
Cioccoloca
gr
500
Choux
nr
40/50
Profitterol
Directions

A) HAZELNUT FILLING FOR CHOUX
Mix 1000 g of fresh cream with 200 g of Biancherò. Whisk slowly until the powder is completely dissolved and there are any lamps left. Whip in the kitchen aid, adding little by little Grand Hazelnut paste. Fill the choux and put into the blast chiller.

B) CHOCOLATE GLAÇAGE
Whip 250 g of fresh cream and add little by little Cioccoloca.

C) FIOR DI PANNA BIANCHERÒ (cream taste)
Mix 1000 g of fresh cream with 200 g of Biancherò. Whisk slowly until the powder is completely dissolved and there are any lamps left. Whip in the kitchen aid to get an average consistence.

B) DIRECTIONS
Take out from freezer the chilled choux (A) and glaze with chocolate glaçage (B). Put the choux on a tray and decorate at will with Fior di Panna (C).

Necessary tools
  • Piping bag
  • Kitchen aid
Number of portions
12/16

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The group

fugar commerciale
arte dolce
coronelli