GRANSFOGLIA |
1000g |
cold water |
450-480g |
butter-platte |
700g |
CREMA SNACK |
200g |
full-fat milk (3,5% fat) |
400g |
liquid cream |
400g |
Puff pastry
Ingredients
Preparation
Knead GRANSFOGLIA and water for 7 to 8 minutes.
Let the resulting dough rest at least 4 hours in the refrigerator well covered. Flake with butter flat giving one "3" fold and one "4" fold, store in refrigerator. After about an hour repeat the same operation and let the dough rest again. Roll out the puff pastry to 3 mm. Form the cannoncini, moisten the surface with water and sprinkle with seeds (poppy, anise, sesame...).
Let rest at least half an hour before baking. Bake at 165°C for about 15 minutes.
Guacamole filling
Ingredients
CREMA SNACK
200g
full-fat milk (3,5% fat)
400g
liquid cream
400g
Preparation
Whip the CREMA SNACK, milk and cream in a planetary mixer. Incorporate 20% guacamole.
Ciro Chiummo
Pastry Chef
Ciro Chiummo, after over twenty years of experience as a pastry chef in different Italian and foreign structures, begins his career as a professional trainer.
Crafted using IRCA Group professional solutions
PASTRY
