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Recipe Step by Step
HAZELNUT PRALINÉ GELATO
1369g Elle & Vire UHT Milk
72g Skim Milk Powder
26g DGF Glucose Powder
77g DGF Dextrose Powder
6g Sosa Procrema 5 Hot
4g Sea Salt
300g Valrhona Hazelnut 60% Praline Paste
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.
100g Elle & Vire Unsalted Butter
125g Plain Flour
Roll to 2mm thick and freeze.
Cut to desired size and place on top of the choux puff before baking.
125g Elle & Vire UHT Milk
112g Elle & Vire Unsalted Butter
135g Plain Flour
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.
200g Valrhona Crunchy Fruity Almond Hazelnut Praline Paste 50%
5g Sea Salt
AZELIA 35% COATING
200g AZELIA 35%
10g Valrhona Cocoa Butter
10g Grapeseed Oil
30g Chopped Hazelnuts, Roasted
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.