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Ingredients

all-purpose flour g 130
DELINOISETTE g 80
raw sugar g 140
unsalted butter 82% fat - soft g 150

Preparation

In a planetary mixer mix all the ingredients until you get a shortcrust pastry.
Spread between two sheets of silicone paper to 2mm thick, then cool for about 1/2 hour.
Cut with the help of a heart-shaped cookie cutter and store in the freezer.
 

Ingredients

DELI CHOUX g 500
water - 50-55°C g 720

Preparation

Mix at medium speed the ingredients in a planetary mixer with paddle for 10-15 minutes, until obtaining a smooth and lump-free dough.
Dress on micro-perforated silicone making a heart shape, cover with craquelin and bake at 190 ºC for about 20 min.
 

Preparation

Spread between two sheets of silicone paper to 2mm thick, then cool down for about 1/2 hour.
Cut with a heart shaped cookie cutter and store in the freezer.
 

Ingredients

milk 3.5% fat g 500
GLUCOSIO g 20
SINFONIA CIOCCOLATO BIANCO g 680
liquid cream 35% fat g 400
LILLY NEUTRO g 80
PASTA AROMATIZZANTE LAMPONE g 80

Preparation

Bring to a boil milk with glucose, add lilly and RASPBERRY PASTE, mix and pour on the white chocolate while continuing to mix. Finally add the cream
Leave to rest in the refrigerator for at least 4/6 hours
 

Final composition

Cut the hearts choux in half.
Fill the bottom of the choux with PRALIN DELICRISP.
Whip the namelaka with a whisk for a couple of minutes.
Fill the choux with tufts of namelaka.
Fill the tufts by adding some CHOCOCREAM CARAMEL FLEUR DE SEL and close.
Decorate with PETIT LOVE PINK DOBLA.

Federico Vedani
Federico Vedani

Chocolatier and Pastry Chef

Recipe created for you by Federico Vedani