FOREST MUSHROOM

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

Cook the cream puffs with the craquelin in a fan oven at 175°C with the valve closed for 10 minutes, then switch to 160°C for 15 minutes with the valve open.

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. 

Heat the milk with the cardamom and leave to infuse for a few hours.

Heat the milk with the glucose to approximately 60°C, add the NEUTRAL LILLY and mix with an immersion mixer.

Add the chocolate while continuing to mix.

Add the cold cream slowly, continuing to mix.

Cover with cling film and place in the refrigerator for at least 4 hours.

Combine the Apple Fruttidor with 100g of Tuttafrutta pumpkin and the cinnamon, blend well until the mixture is as smooth as possible.

Add the remaining 50g of pumpkin nuts.