GRANSFOGLIA |
acqua |
EYLEN CROISSANT/SFOGLIA |
latte 3.5% m.g. |
JOYPASTE VANIGLIA BIANCA |
LILLY NEUTRO |
SINFONIA CIOCCOLATO BIANCO |
panna 35% m.g. |
CHOCOCREAM CARAMEL FLEUR DE SEL |
TOFFEE D'OR CARAMEL |
PUFF PASTRY
Ingredients
Preparation
Knead for 5 minutes GRANSFOGLIA and water until a not completely "smooth" dough is obtained.
Cover the dough and place it in refrigerator for at least 2-3 hours, then start folding using EYLEN CROISSANT/SFOGLIA or "technical" butter-platte.
Make a 3-layer fold and a 4-layer fold and let it rest in the fridge.
Then repeat the 3-layer and 4-layer fold and let it rest again in the fridge well covered with plastic sheet.
Roll out the puff pastry to 3cm thick and refrigerate before cutting it by the edges as 3mm thickness and 15cm long.
Bake in the oven at 190ºC for 25 minutes until golden color.
VANILLA AND WHITE CHOCOLATE CHANTILLY
Ingredients
milk 3.5% fat
100g
15g
SINFONIA CIOCCOLATO BIANCO
170g
liquid cream 35% fat
200g
Preparation
Heat up the milk with the JOYPASTE at 85ºC.
Add the LILLY and stir.
Pour over the chocolate and emulsify with the hand blander. Add in the cold liquid cream mixing well and let crystallize in the refrigerator around 8 hours.
Final composition
Whip the white chocolate and vanilla Chantilly in a planetary mixer until firm consistency.
Dress two Chantilly cylinders on the first strip of puff pastry alternating with CHOCOCREAM.
Dress thin strips of TOFFEE D'OR CARAMEL between the creams.
Repeat this operation on another strip of puff pastry and overlap the first one.
Close with the puff pastry strip and decorate with TOFFEE D'OR CARAMEL and a CHOCOLATE VANILLA POD DOBLA.
