Pâte à Choux (Profiteroles)
| Grams | Ounces | Ingredients |
|---|---|---|
| 340g | 8.46oz | milk |
| 3.5g | 0.13oz | granulated sugar |
| 3.5g | 0.13oz | salt |
| 112g | 4oz | butter, unsalted |
| 126g | 4.44oz | all-purpose flour |
| 240g | 8.46 | whole eggs |
Method of Preparation
- Bring to a boil the milk, sugar, salt and butter.
- Sift the flour and add to boiling milk off the stove.
- Continue to cook on low heat for one minute.
- Transfer the panade to the mixer and cool slightly on low speed using the paddle.
- Slowly add the eggs to the panade.
- Pipe right away into desired shape.
- 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
| Grams | Ounces | Ingredients |
|---|---|---|
| 3000g | 105.8oz | whole milk |
| 150g | 5.3oz | cream |
| 540g | 19.0oz | sugar |
| 60g | 2.1oz | PreGel Dextrose |
| 150g | 5.3oz | PreGel Diamant 50 (Milk Base - Hot Process) |
| 150g | 5.3oz | PreGel Nonfat Dry Milk (Grade A, Low Heat) |
| 280g | 9.9oz | PreGel Crema Pistachio Traditional Paste (Pistachio & Almond) |
| As desired | PreGel Chocolate Topping |
Method of Preparation
- Combine all ingredients in a large plastic bucket.
- Mix well for 2-3 minutes using an immersion blender.
- Place in Hot Process machine and process according to machine’s instructions.
Assembly
- Bring to a boil the milk, sugar, salt and butter.
- Bring to a boil the milk, sugar, salt and butter.
- Bring to a boil the milk, sugar, salt and butter.