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Learn how to make classic profiteroles with homemade choux pastry balls, creamy vanilla gelato from scratch, and a soft chocolate glaze. Profiteroles can also be filled with pastry cream or whipped cream and topped with a caramel sauce or a dusting of powdered sugar. Use store-bought ice cream and pre-made chocolate sauce for easy profiteroles on a hot summer's day.
PRINTABLE RECIPE & INSTRUCTIONS ► sugargeekshow.com/recipe/prof...
Cream Puff Shells ►
160 grams whole milk
160 grams water
4 grams salt
6 grams granulated sugar
140 grams unsalted butter European, like plugra
180 grams all-purpose flour sifted
200 grams large eggs
Vanilla Gelato ►
500 grams whole milk
170 grams heavy cream
130 grams granulated sugar
30 grams glucose powder
4 grams ice cream stabilizer (cremodan 30)
1 whole vanilla bean
30 grams egg yolks
Chocolate Sauce ►
220 grams whole milk
120 grams glucose
180 grams 64% dark chocolate
CHAPTERS ►
00:00 Cream Puffs vs Profiteroles
00:17 Making Gelato Base
01:15 Gelato vs Ice Cream
03:03 Churning the Gelato
04:02 Making Pâte à Choux
06:11 Piping the Profiteroles
08:05 Making Them Ahead of Time
08:40 Making the Chocolate Sauce
09:38 Assembling the Profiteroles
10:57 Tasting Profiteroles
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