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Home / Pistachio Gelato Profiteroles

Pistachio Gelato Profiteroles

Pistachio Gelato Profiteroles

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Intermediate

  • Components Of Recipe
  • Pate a Choux
  • Pistachio Gelato
  • Final Process

Pate a Choux

240g (8.5oz)
3.5g (1.2oz)
3.5g (1.2oz)
112g (4.0oz)
126g (4.4oz)
240g (8.5oz)

Method of Preparation

  1. Bring to boil the milk, sugar, salt and butter.
  2. Sift the flour and add to boiling milk off the stove.
  3. Continue to cook on low heat for one minute.
  4. Transfer the panade to the mixer and cool slightly on low speed using the paddle.
  5. Slowly add the eggs to the panade.
  6. Pipe right away into desired shape.
  7. Bake at 149°C/300˚F with the vent open for about 30 minutes or until golden brown and dry on the inside.

Pistachio Gelato

3000g (105.8oz)
150g (5.3oz)
540g (19.0oz)
60g (2.1oz)
150g (5.3oz)
150g (5.3oz)
280g (9.9oz)

Method of Preparation

  1. Combine all ingredients in a large plastic bucket.
  2. Mix well for 2-3 minutes using an immersion blender.
  3. Place in Hot Process machine and process according to machine's instructions.
Notes to Consider: For cold process, replace the 150g (5.3oz) and 150g (5.3oz) with 300g (10.6oz) . Follow first two steps and then place in batch freezer instead of hot process machine and process according to machine's instructions.

Ingredients

as needed

Final Assembly

  1. Cut profiteroles in half.
  2. Place a scoop of gelato in the bottom half and top with the top half.
  3. Serve with .

Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
4450 Fortune Ave. NW Concord, NC 28027        Tel: 704.707.0300        Fax: 704.707.0301        Toll-Free: 866.977.3435
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