Praliné Profiteroles

Boil

Bake at 200°C (392°F) with crunchy biscuit.

Mix

Mix

Pour over

Cook at 50°C (122°F) to serve.

Mix

Once cream puff choux are baked, cut them and put them in a freezer.
Put some Cara Crakine™ crunchy dough in the base of the cream puff.
Insert Zéphyr™ ice cream inside the cream puff and set in a freezer before plating.
On a plate, pour some Morella Origin Hazelnut Praliné sauce before adding the profiterole.