Giant Profiterole by Michaël Durieux

Beware: this dessert is very gourmet! Chef Michaël Durieux invites us to taste his supersized profiterole with whipped cream and hot chocolate...
By Michaël Durieux

Choux Pastry

Bring to the boil 125g water

125g milk

5g sugar

3.75g salt

100g butter

Off the stove, add 150g sifted flour

Return to the heat, and stir constantly for about five minutes over medium heat.

Using a pastry bag with a round tip, pipe the mixture into small balls on to a lightly greased tray.

Place a round of craquelin pastry on top and cook at approx. 170°C for 45 minutes.

Wafer Pastry

Place all the ingredients in a bowl

100g butter

125g brown sugar

125g plain flour

1/2 vanilla bean

Spread the mixture between two sheets of baking paper and chill for 10 minutes, then cut out circles using a pastry cutter (65 diameter).

Vanilla Whipped Cream

Whip together:

1 liter of light whipping cream

100g superfine sugar

1 vanilla bean

Caramelized Slivered Almonds

Prepare a syrup with :

50g superfine sugar

50g water

Pour the sirup over 150g of slivered almonds

Place in the oven at 170°C.

Gianduja Hazelnut Chocolate Sauce

Heat:

400g milk

75g glucose

Pour the mixture over 350g milk chocolate and 100g hazelnut paste

Blend and put aside.

Preparation

Garnish the choux pastry with dulche de leche ice cream (store bought), place a chocolate square on top, then add whipped cream (using a pastry bag). Sprinkle with the caramelized almonds, the wafer pastry strip and top with chocolate sauce. Yum!

Giant Profiterole by Michaël Durieux
Giant Profiterole by Michaël Durieux
A very tasty dessert!
Photography: José Nicolas
Giant Profiterole by Michaël Durieux
Giant Profiterole by Michaël Durieux
The Gianduja hazelnut chocolate sauce, what a delight!

 

Photography: José Nicolas
Giant Profiterole by Michaël Durieux
Giant Profiterole
Congratulations Michaël Durieux!
Photography: José Nicolas

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