#COMPLETAMENTE

Knead for 5 minutes until the batter is not very smooth. Refrigerate for at least 2-3 hours, then flatten to a thickness of about 2 centimeters giving a rectangular shape. Place on a half of the "700" batter of "technical" butter thrown out of the refrigerator about 2 hours before. Cover the butter with the other half of the "batter" and seal the edges well. Smooth out the dough by bringing the dough to a rectangular shape and to a thickness of about 2 centimeters, bend to 3. Without giving any rest, roll out the dough again and fold it to 4. Cover with a plastic sheet to avoid drying and place in the fridge for at least 1 hour, then repeat a fold at 3 and one at 4. Let it rest in the refrigerator for at least 1 hour (well covered with a plastic sheet), spread the dough to the final thickness of about 2-4 millimeters, cut or cut in the desired shapes and leave to rest on baking sheets with baking paper before baking.

Cook the dough on a perforated baking sheet and micro-perforated carpet, place another sheet and baking sheet and cook under pressure. Bake at 170 ° c ventilated oven. Once the pastry is cooked, dust the BRILLO and heart to caramelize at about 220 ° C. When the pastry is still hot, brush it with melted cocoa butter.

Once the dough has cooled, cut 14x5 cm rectangles.

Whip all the ingredients in a planetary mixer for 8-10 minutes, place the whipped dough in the previously well-greased and floured molds, then cook at 180-200 ° c.

Heat the water in the microwave, dissolve the LILLY NEUTRO with a whisk and finally add the FRUTTIDOR AMARENA.

Combine all the ingredients in the planetary mixer and bring to a semi-whipped consistency.

Heat the water to 50-55 ° C and place in the planetary mixer together with the DELICHOUX and knead with the leaf for 15 minutes at medium-maximum speed. Let the dough rest 10 minutes and then dress with a smooth nozzle on forosil rugs.

Soften the butter and then add the flour, the small vanilla and the mixed sugar. Stir until obtaining a mass similar to short pastry. Place between two sheets of silicon paper and spread at 3mm then put to cool in a blast chiller for about 1/2 hour. Cut out, with the help of a pastry cutter, discs to be placed on each single puff before cooking. It is possible to color the mass with water-soluble powder colors.

Once cooked and cooled, soak them in caramel.

Make the custard with the first 3 ingredients, then add the whipped cream and add it to the cream and mix gently.