Chef Karim Bourgi presents

Chocolate vanilla
gelato profiteroles
Powered by Carpigiani Gelato University

Vanilla gelato recipe

570 g Whole milk
160 g Cream 35%
175 g Sucrose
75 g Egg yolk
20 g Skimmed milk powder
10 g Vanilla pods from Madagascar
1000 g TOTAL
Chocolate vanilla
gelato profiteroles
Method

Simmer then Infuse the milk, cream and vanilla for 20 minutes.
Mix together egg yolks, sugar and skimmed milk powder.
Temper the egg mixture with a small part of the hot infusion then cook
together till 65°C make sure to use thermometer.
Let it rest out of the heat for 30 minutes, this is what we called slow
pasteurized process. Cool down to 4°C then reserve 6 hours in fridge to
expand the flavors and aroma.
Mix with hand blender, pour the mixture in the Freeze&Go by Carpigiani and
freeze.
Assemble with choux pastry and chocolate sauce (prepared in advance) to
create the profiteroles.

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Chocolate vanilla
gelato profiteroles
How to assemble

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