Ice cream
Choux filled with Crème d’ amour

Recipe

Group Weight / Volume Product
Jello 500 gr choux ingredients
Eggs 625 gr choux ingredients
Hot water (80ºC) 625 gr choux ingredients
Margarine Princess 160 gr craquelin (éclair crust) ingredients
Brown Sugar 200 gr craquelin (éclair crust) ingredients
Cake Flour 200 gr craquelin (éclair crust) ingredients
Salt 4 gr craquelin (éclair crust) ingredients
Casa Gelato Crème d’ amour 1.000 gr gelato ingredients
Milk (whole) 2.100 gr gelato ingredients
Dairy Cream 250 gr gelato ingredients
Caramelized Roasted Almonds 650 gr extra ingredients
Mont Blanc extra ingredients

Preparation

    Mix Jello with the eggs at the low speed with the use of the flat beater. While mixing, add gradually the hot water and mix at medium speed for 5 minutes.

    With a use of a piping bag and a round nozzle, pipe desirable shapes onto a slightly greased baking tray (preferable with Carlex) or you can alternately use some baking paper.

    Mix the Craquelin ingredients for 2 minutes with the use of flat beater. Place the dough between two baking sheets, freeze, cut with a round cutter and put it on top of the choux.

    Bake at 225oC for ±20-25 minutes, preferably in a deck oven, making sure that the steam is released while baking.

    Allow them to cool.

    Mix the gelato ingredients, let it rest for 15 minutes, mix and pour it at the gelato machine. When ready, put the gelato into a bowl and mix with the caramelized roasted almonds.

    Open the choux in the middle and fill with the gelato.

    Decorate with Mont Blanc.

Choux filled with Crème d’ amour