Choux Vidamà
Advanced level
A recipe created by world champion pastry chef Davide Malizia using ingredients from The Signature Collection. Bignè Vidamà combines the depth of Vidamà Dark Chocolate 66% with the freshness of apricot and passion fruit, creating a refined balance of textures, intensity and lightness.
Water |
155g |
Whole milk |
225g |
Butter 82% m.g. |
480g |
Flour |
670g |
Cocoa powder 22-24% |
100g |
Eggs |
340g |
Salt |
7g |
Sugar |
180g |
Powder sugar |
190g |
Hazelnut powder |
50g |
Brown sugar |
75g |
Butter |
75g |
Almond flour |
50g |
Vidamà Dark 66% |
160g |
Apricot puree |
300g |
Passion fruit puree 100% |
75g |
Pectine nH |
4g |
Semicandied fruit Albicocca Pellecchiella |
100g |
Cream 35% m.g. |
500g |
Essence Dark chocolate 56% |
50g |
Gelatine powder |
6g |
Cocoa choux
Ingredients
Water
125g
Whole milk
125g
Butter 82% m.g.
100g
Flour - 150-180W
120g
Eggs
280g
Salt
5g
Sugar
5g
Preparation
- Place the water, milk, salt, sugar, cocoa powder, and cubed butter in a saucepan.
- Bring to a boil. Remove from the heat, then add all the sifted flour at once and cook over high heat until the dough dries out well.
- Transfer to a stand mixer fitted with a paddle attachment and let it cool to 50°C before gradually adding the eggs, allowing them to fully incorporate until the desired consistency is reached.
- Transfer the mixture into a piping bag fitted with a plain nozzle and pipe onto a perforated baking mat.
- Place a frozen craquelin disc of the appropriate size on top of each choux.
- Bake at 145°C for about 30 minutes with the vent closed, then for 10 minutes with the vent open to dry out the product.
Cocoa shortcrust
Ingredients
Preparation
- In una planetaria munita di foglia miscelare le polveri con il burro freddo tagliato a cubetti piccoli.
- Lasciar girare 5/10 minuti fino a raggiungere una consistenza sabbiosa.
- Aggiungere in un’unica volta le uova e impastare quanto basta fino a ottenere un composto legato e morbido.
- Pesare 1000 g di pasta frolla e stenderli alla sfogliatrice tra due fogli di carta da forno 60 cm x 40 cm a uno spessore di 2,5 mm.
- Conservare in congelatore a -20°C.
- Ritagliare dei frollini a misura del bignè e cuocere a 160°C per circa 15 minuti tra due tappetini microforati.
Cocoa and hazelnut craquelin
Ingredients
Preparation
- In a stand mixer fitted with a paddle attachment, mix all the ingredients together until a cohesive and dry dough is obtained.
- Roll out the dough to 2 mm thickness using a sheeter, placing it between two silicone sheets.
- Store at -20°C.
Cocoa crumble
Ingredients
Brown sugar
75g
Butter
75g
Flour
70g
Almond flour
50g
Salt
2,5g
Vidamà Dark 66%
35g
Preparation
- Put everything in a stand mixer and mix well.
- Sift the crumble through a coarse mesh sieve and bake at 160°C (320°F) with the steam valve open for 25 minutes.
- Seal with melted chocolate in a stand mixer.
Apricot and passion fruit confit
Ingredients
Apricot puree - Ravifruit
300g
Passion fruit puree 100% - Ravifruit
75g
Sugar
15g
Pectine nH
4g
Semicandied fruit Albicocca Pellecchiella - Cesarin
100g
Preparation
- In a double-boiler saucepan, heat the fruit purées to 45–50°C (113–122°F), then gradually sprinkle in the pectin previously mixed with sugar.
- Stir well with a whisk to disperse evenly, then bring to a boil for about one minute.
- Remove from heat and pour over the semi-candied apricots.
- Blend thoroughly with a hand blender, then cover with cling film directly on the surface and let cool.
Whipped ganache dark chocolate Vidama 66%
Ingredients
Cream 35% m.g.
100g
Whole milk
100g
Sugar
40g
Vidamà Dark 66% - Domori
125g
Essence Dark chocolate 56% - Domori
50g
Gelatine powder
6g
Water - for gelatine
30g
Cream 35% m.g.
400g
Preparation
- In un pentolino a doppio fondo, riscaldare la prima parte di panna (100g) e il latte assieme allo zucchero poi versare il tutto in una caraffa contente i cioccolati e la gelatina precedentemente reidratata.
- Emulsionare bene con un mixer ed infine inserire la seconda parte di panna (400g) liquida.
- Coprire con pellicola a contatto e lasciar cristallizzare in frigorifero per almeno 12 ore prima di rimontarla in planetaria con la frusta.
Final Composition
- Fill the choux pastry with whipped chocolate ganache, chocolate crumble, and the apricot and passion fruit compote. Place the filled choux on top of a cocoa shortbread, and finally decorate with DOBLA decorations and the same creams used inside.
- Serve at +4°C (39°F).
Davide Malizia
World Champion & Relais Desserts International
Davide Malizia
