valrhona.asia/gelato-paris-brest
Gelato

PARIS BREST

Made with Hazelnut Praliné

5 steps

Recipe Step by Step

01

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.
02

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.
03

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.
04

PRALINE FILLING

Mix the praline with sea salt and reserve in a piping bag.
05

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.

Assembly and finishing

valrhona.asia/gelato-paris-brest

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.