Heart St. Honorè

mix
for 5 minutes Gransfoglia and water up to
obtain a paste that is still not very smooth
Leave
rest in the refrigerator for 2 3 hours, well
covered, then start with the folds using the butter
dish
Proceed
with a 3 fold and a 4 fold and do
rest, well covered in the refrigerator, until the
dough is not relaxed
Repeat
one fold in 3 and one in 4 and let it rest
again, tightly covered in the refrigerator, until the
dough is not relaxed enough for the
final draft

start mixing sugar and Sovrana,
add the egg yolks and mix well with a whisk
Bring the milk to a boil and pour onto the
sugar mixture, Sovereign, yolks and mix
Bring back to the heat and cook, continuing to
mix until the cream thickens
Pour into a carafe and add the
rehydrated pistachio paste then the cold butter a
cubes and mix until you get a cream
velvety and homogeneous Cool quickly

inside of
of a planetary mixer equipped with
leaf, work the diced butter with the
flour Insert the Avoletta and the sugar
mixed Add color powder
and mix to obtain a mass
similar to shortbread Put between two
sheets of silicone paper and spread a
2 mm then put to cool in
blast chiller for about 1 2 hours Print
some diskettes with a cookie cutter e
lay on each individual cream puff first
of cooking

Mix
medium speed DELI CHOUX with
hot water 50 5555°C) in a planetary mixer with
leaf for 10 15 minutes and in any case until
to obtain a smooth and free mix
lumps it is recommended to add water
gradually Let the dough rest
in the fridge, if desired even until the day
following, then with sac a poche equipped with
smooth nozzle dress the cream puffs on mats
micro-perforated Place the disk on top
frozen of craquelin and bake at 180180°C in
convection oven for about 15 minutes

spread a thin layer of pralin delicrisp caramel fleur de sel, cool and cup in the shape of a heart

Warm up
slightly fresh milk with the
glucose, add the Lilly Neutral then the
white chocolate and make a ganache
Insert the mascarpone, the Raspberry Joypaste
and lastly the cream at a temperature of 55°C
approximately You must obtain a liquid mixture
to let mature in the fridge for a whole night
The following day, lightly whip in
planetary mixer with whisk