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Recipe Step by Step
Step01
HAZELNUT PRALINÉ GELATO
1369g Elle & Vire UHT Milk
72g Skim Milk Powder
146g Sucrose
26g DGF Glucose Powder
77g DGF Dextrose Powder
6g Sosa Procrema 5 Hot
4g Sea Salt
300g Valrhona Hazelnut 60% Praline Paste
Mix all powders together.
Bring the milk to 40°C and add all the powders.
Pasteurize at 85°C and pour over the praline paste.
Blend well and cool to 4°C.
Leave to age for at least 6 hours before churning.
Bring the milk to 40°C and add all the powders.
Pasteurize at 85°C and pour over the praline paste.
Blend well and cool to 4°C.
Leave to age for at least 6 hours before churning.
Step02
CRAQUELIN
100g Elle & Vire Unsalted Butter
125g Cassonade
125g Plain Flour
Mix all the ingredients together to form a dough.
Roll to 2mm thick and freeze.
Cut to desired size and place on top of the choux puff before baking.
Roll to 2mm thick and freeze.
Cut to desired size and place on top of the choux puff before baking.
Step03
CHOUX PUFF
125g Elle & Vire UHT Milk
125g Water
5g Salt
10g Sugar
112g Elle & Vire Unsalted Butter
135g Plain Flour
250g Eggs
Bring the milk, water, salt, sugar and butter to a boil.
Add the plain flour and cook over medium heat until a film is formed at the bottom of the pot.
Transfer to a mixer and gradually add in the eggs until the desired consistency is achieved.
Pipe the desired size and bake at 160°C in a convection oven until dry.
Add the plain flour and cook over medium heat until a film is formed at the bottom of the pot.
Transfer to a mixer and gradually add in the eggs until the desired consistency is achieved.
Pipe the desired size and bake at 160°C in a convection oven until dry.
Step04
PRALINE FILLING
200g Valrhona Crunchy Fruity Almond Hazelnut Praline Paste 50%
5g Sea Salt
Mix the praline with sea salt and reserve in a piping bag.
Step05
AZELIA 35% COATING
200g AZELIA 35%
10g Valrhona Cocoa Butter
10g Grapeseed Oil
30g Chopped Hazelnuts, Roasted
Melt the chocolate and cocoa butter.
Temper to 32°C and add the chopped hazelnuts. Use immediately.
Temper to 32°C and add the chopped hazelnuts. Use immediately.
Assembly and finishing
Fill 2 different sizes (6cm and 5cm) of hemisphere silicone moulds with the hazelnut praline gelato.
Cut the choux puff into half and retain the top half with the craquelin.
Pipe a layer of praline filling in the choux puff and insert the 5cm gelato insert.
Stick the choux puff to the 6cm gelato insert and freeze. Dip the gelato choux puff in the AZÉLIA 35% coating and decorate with caramelised hazelnuts.