DELI CHOUX |
acqua |
farina "debole" |
AVOLETTA |
zucchero di canna |
burro 82% m.g. |
SINFONIA CARAMEL ORO |
LEVOSUCROL |
PRALIN DELICRISP CLASSIC |
TOP CREAM |
panna 35% m.g. |
PASTA ZABAIONE |
CHOUX DOUGH
Ingredients
250g
water - 50-55°C
400g
Preparation
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 pipe with a smooth nozzle on forosil mats.
CRAQUELIN
Ingredients
Preparation
Mix all ingredinets until obtaining a shortcrust.
Put between two sheets of silicon paper and spread at 3mm then put to cool in a blast chiller for about 1/2 hour.
Cut discsof the same size as choux before cooking.
CARAMEL ORO GANACHE
Ingredients
Preparation
Boil water and LEVOSUCROL, pour over chocolate and emulsify.
CRUNCHY LAYER
Ingredients
Preparation
Spread the product between two sheets of silicone at a height of 2 mm.
Freeze and cut into discs.
ZABAIONE LIGHT CREAM
Ingredients
Preparation
Mix water and top cream vigorously with a whisk.
Gradually add the cream while continuing to whisk.
Finally flavor with zabaione paste.
Final composition
Place the craquelin on the choux and cook at 190-200°C for 20-30min.
Cool and cut off the tops of the choux.
Fill the bottom of the choux with the ganache, place the crunchy insert and finally a dollop of light cream.
Decorate with ACORN BRONZE and SPEAR WHITE DOBLA.
