THE CHRISTMAS CROWN

Soften the butter in a mixer then insert the flour, DELINOISETTE and sugar previously mixed.
Mix until you get a mass similar to shortcrust pastry.
Put between two sheets of silicone paper and spread at 2mm then put to cool in blast chiller for 1/2 hour approximately.
Cut out, with the help of a coppapasta, the disks to be placed on each individual puffs before cooking

Mix at medium speed DELI CHOUX with hot water (50-55 C) in a planetary mixer with leaf for 10-15 minutes and in any case until the dough is smooth and free of lumps.
Let the dough rest for about 10 minutes and with a sac a few and smooth vent dressare, on a baking sheet with baking paper, balls of puff pastry with a diameter of 4-5 cm., joining one after the atra, forming a circle (crown).
Apply the craquelin disc and bake at 200-220 ºC in plate ovens or at 170-190 ºC in ventilated ovens with initially closed valve.

Mix the warm water with LILLY NEUTRO, then add FRUTTIDOR LAMPONE.
Pour into a mold for 1/2 ball inserts with a diameter of 3-4cm, one for each ball of the crown.
Freeze in the blast chiller.

Heat the milk with the glucose to 60°c. 
Add the chocolate, and continuing to mix.
Add the cold cream gently while continuing to mix.
Cover with contact film and refrigerate for at least 4 hours.
Mount in planetary at medium speed with whisk until you get the necessary consistency (about 1 minute)