A contemporary reinterpretation of the classic profiterole, elevated by the exotic flair of the Dubai chocolate trend. This modern version merges traditional pastry techniques with innovative textures and premium ingredients, creating an elegant and on-trend dessert.
Ingredients
| DELI CHOUX | g 250 |
| Warm water | g 400 |
Preparation
Heat the water to 50–55°C, transfer to a stand mixer, and add DELICHOUX. Mix with the paddle attachment at medium-high speed for 15 minutes. Let the dough rest for 10 minutes, then pipe onto forosil mats using a plain round nozzle.
Bake the choux with the craquelin in a fan-assisted oven at 190°C with the vent closed for 10 minutes, then lower to 175°C and bake for another 15 minutes with the vent open.
Ingredients
| AVOLETTA | g 80 |
| type 00 white flour | g 130 |
| raw sugar | g 140 |
| unsalted butter 82% fat | g 155 |
Preparation
Soften the butter in a stand mixer using the paddle attachment. Add the sifted mixture of flour, Avoletta, and sugar.
Mix until it forms a dough similar to shortcrust pastry.
Roll the dough between two silicone sheets to a 3 mm thickness and chill in the blast chiller for about 30 minutes.
Use a round cutter to create discs and place one on top of each choux before baking.
Ingredients
| liquid cream 35% fat | g 150 |
| water | g 40 |
| LILLY NEUTRO | g 40 |
| CHOCOCREAM MILK & COCOA | g 250 |
| liquid cream 35% fat | g 200 |
Preparation
Bring the cream to a boil.
Add the water and LILLY NEUTRO, then blend.
Add CHOCOCREAM MILK & COCOA while continuing to mix.
Finally, add the cold cream and emulsify until smooth.
Cover with cling film in contact and refrigerate overnight.
Whip at medium speed and pipe using a pastry bag.
Ingredients
| TOFFEE D'OR CARAMEL | To Taste |
Preparation
Inject a few grams of Toffee D’Or Caramel into each choux using a piping bag.
Ingredients
| PRALIN DELICRISP DUBAI PISTACHIO | To Taste |
Preparation
Gently warm the PRALIN DELICRISP DUBAI PISTACHIO, then spread it thinly between two sheets of baking paper.
Let cool and cut into discs slightly larger than the choux.
Arrange the choux filled with milk chocolate namelaka and caramel cream on a serving tray or plate.
Place the thin discs of PRALIN DELICRISP DUBAI on top—once softened slightly, they will drape naturally over the choux, creating a rippled effect.
Decorate with more milk chocolate namelaka, a chocolate plaque, and DOBLA Spears.
Pastry Chef and Gelato Maker
