farina "debole" |
zucchero di canna |
burro 82% m.g. |
DELI CHOUX |
acqua |
PRALIN DELICRISP NOIR |
FRUTTIDOR PERA |
LILLY NEUTRO |
panna 35% m.g. |
JOYPASTE ZABAIONE |
COVERCREAM CIOCCOLATO |
CRAQUELIN
Ingredients
all-purpose flour
160g
raw sugar
160g
unsalted butter 82% fat
120g
Preparation
Mix all the ingredients in a planetary mixer with the paddle attachment for about 2 minutes.
Roll the dough in a thin layer between two sheets of parchment paper.
Cut out into discs with 2cm diameter and store them in the fridge until you need to use them.
CHOUX
Ingredients
200g
water
320g
Preparation
Mix all the ingredients in a planetary mixer with the paddle attachment at medium speed for 10-15 minutes.
Let the the dough rest for about 5 minutes, then trasfer it into a pastry bag with a round noozle and pipe some choux with about 2 cm diameter onto baking trays lined with parchment paper.
Place a disc of craquelin onto each choux and bake at 180-190°C for 25-30 minutes.
CRUNCHY INSERT
Ingredients
Preparation
Spread the PRALIN DELICRISP between two sheets of parchment paper at 3mm height.
Chill it for 10 minutes in the refrigerator and then cut it with a cookie cutter into 4 cm diameter disks.
Store in the refrigerator until use.
FRUIT JELLY
Ingredients
Preparation
Dissolve the LILLY in the water.
Add to FRUTTIDOR and blend with immersion blender.
ZABAIONE MOUSSE
Ingredients
Preparation
Whip all the ingredients in a planetary mixer equipped with a whisk until obtained a firm mousse.
Final composition
Place the crunchy insert on the bottom of the TARTELETTE CUP 5CM DOBLA.
Fill up to the edge with the fruit jelly and place a ROSETTE DARK / WHITE DOBLA.
Fill the cold choux with the mousse and glaze them with the COVERCREAM.
Place the frosted choux on top of the TARTELLETE CUP.
