Snowflake Profiteroles

Bring the cream and milk to a boil and combine with the premixed egg yolk-sugar combination (without blanching).



Heat to 180-184°F (82-84°C) until the mixture coats the back of a spoon. Strain and use immediately or quickly cool and use later.

Once the crème anglaise has been heated and strained, use a spatula to create an emulsion by pouring it slowly over the melted chocolate.



Immediately mix using an immersion blender to make a perfect emulsion.



Leave to set in the refrigerator.

In a saucepan, bring the water, milk, salt, sugar and butter to a boil, and add in the melted P125.



Sift the flour, add it to the liquid, then cook the mixture on a high heat to get rid of the liquid content.



Take it off the heat and gradually incorporate the eggs.



Pipe out the choux pastry.

Melt the P125 and mix together all the ingredients. Spread the mixture out to a thickness of 2mm and leave it in the freezer.

Infuse the cream with the vanilla beans for 24 hours in the refrigerator. Heat the egg whites and sugar to 122-130°F (50-55°C) in a bain-marie, then whip the mixture to form a Swiss meringue. Remove the pods from the infused cream and whip. Mix the whipped cream and the Swiss meringue together.



Pour the mixture into a container or mold it into shape and store it in the freezer.

Lightly toast the almonds at 300°F (150°C).



Cook the sugar and water to 240°F (115°C).



Combine the almonds with the cooked sugar.



Break up the mixture then cook until caramelized.



Cool on a baking tray.

Heat the milk with the glucose.



Gradually pour over the melted chocolate to make an emulsion. Your mixture should eventually have an elastic texture and a shiny look.



Leave to set in the refrigerator or serve hot at 150°F (65°C).