Quenelle Profiteroles

First layer
Mix 280 g of Quenelle and 1000 g of fresh cream. Amalgamate by hand in order to achieve a melted powder without lumps. Mix in the kitchen aid in order to achieve an average texture.
Softly incorporate the bitter Gianduia paste with the Hazelnut Tonda Gentile Trilobata.
Second layer
Mix 250 g of Quenelle and 1000 g of fresh cream. Amalgamate by hand in order to achieve a melted powder without lumps. Mix in the kitchen aid in order to achieve an average texture.
Softly incorporate the Vanilla 30 paste.

Fill in the specific ice cream tray by layers, interchanging the flavourings.
Decorate with cream puffs, filled by vanilla and gianduia Quenelle and glazed with Cioccoloca (whip well 250 g of fresh cream, softly incorporate Cioccoloca).
Stabilize in blast chiller.