HAZELNUT GELATO PROFITEROLES
WARM KAHLÚA SAUCE
CHOUX PASTRY
1 Pint Of Milk
8 Oz. Butter
1 Tsp. Salt
12 Oz. Flour
10 Eggs
METHOD
Combine the liquid, butter and salt in a heavy saucepan. Bring the mixture to a full, rolling boil. Remove the pan from the heat and add all of the flour, stir quickly. Return the pan to moderate heat and stir vigorously until the dough forms a ball and pulls away from the sides of the pan. Transfer the dough to the bowl of a mixer. With the paddle attachment, mix at low speed until the dough has cooled slightly. It should be about 140 f, which is still very warm, but not too hot to the touch. At medium speed, beat the eggs in a little at a time. Add no more than a quarter of the eggs at once, and wait until they are completely absorbed before adding more. When all the eggs are absorbed, the paste is ready to use.
Line a sheet pan with a non-stick baking mat. Pipe out round molds of dough, about 1.5 Inches in diameter, onto the baking mat. Bake at 425 f for ten minutes and then lower the heat to 375 f until mounds are well-browned and very crisp. Remove from oven and let cool slowly in a warm place. When cooled, they are ready to be sliced and filled with gelato.
HAZELNUT GELATO
INGREDIENTS
1 Cup Hazelnuts
4 Cups Light Cream
3/4 Cup Sugar
3 Egg Yolks
1 1/2 Tsp. Vanilla Extract
METHOD
Preheat the oven to 350f. Place the hazelnuts on a cookie sheet and bake for 15 minutes. Cover and let stand for 15 minutes. Wrap the hazelnuts in a kitchen towel and rub to loosen the skins. Cool completely. Finely grind the hazelnuts in a food processor and set aside. Scald the cream in a saucepan. Whisk the egg yolks and sugar in a bowl. Gradually whisk in the hot cream. Return mixture to the saucepan and stir over medium heat until custard thickens and leave a path on the back of the spoon when you draw your dinger across. Do not let the mixture boil. Remove from heat and stir in the vanilla. Strain mixture in a large bowl, cover and refrigerate. Transfer the mixture into an ice cream machine and churn until the gelato is ready.
KAHLÚA SAUCE
INGREDIENTS
1 1/4 Lb. Semi-Sweet Chocolate
1 Cup Half-And-Half
3/4 Cup Sugar
1 Tsp. Vanilla Essence
1 Oz. Butter
2 Oz. Kahlúa
METHOD
Melt chocolate over hot water in stainless bowl, stirring often. Heat the half-and-half until warm. Add the sugar and vanilla to the half-and-half, and mix thoroughly. Whip this mixture into the melted chocolate. Whip the butter into the mixture then stir in kahlúa to finish.
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