farina "debole" |
DELINOISETTE |
zucchero di canna |
burro 82% m.g. |
DELI CHOUX |
acqua |
PRALIN DELICRISP CARAMEL FLEUR DE SEL |
CHOCOCREAM CARAMEL FLEUR DE SEL |
latte 3.5% m.g. |
GLUCOSIO |
SINFONIA CIOCCOLATO BIANCO |
panna 35% m.g. |
LILLY NEUTRO |
PASTA AROMATIZZANTE LAMPONE |
HAZELNUT CRAQUELIN
Ingredients
Preparation
In a planetary mixer mix all the ingredients until you get a shortcrust pastry.
Spread between two sheets of silicone paper to 2mm thick, then cool for about 1/2 hour.
Cut with the help of a heart-shaped cookie cutter and store in the freezer.
CHOUX DOUGH
Ingredients
500g
water
720g
Preparation
Mix at medium speed the ingredients in a planetary mixer with paddle for 10-15 minutes, until obtaining a smooth and lump-free dough.
Dress on micro-perforated silicone making a heart shape, cover with craquelin and bake at 190 ºC for about 20 min.
CRUNCHY INSERT
Ingredients
Preparation
Spread between two sheets of silicone paper to 2mm thick, then cool down for about 1/2 hour.
Cut with a heart shaped cookie cutter and store in the freezer.
WHITE CHOCOLATE & RASPBERRY NAMELAKA
Ingredients
milk 3.5% fat
500g
20g
SINFONIA CIOCCOLATO BIANCO
680g
liquid cream 35% fat
400g
80g
PASTA AROMATIZZANTE LAMPONE
80g
Preparation
Bring to a boil milk with glucose, add lilly and RASPBERRY PASTE, mix and pour on the white chocolate while continuing to mix. Finally add the cream
Leave to rest in the refrigerator for at least 4/6 hours
Final composition
Cut the hearts choux in half.
Fill the bottom of the choux with PRALIN DELICRISP.
Whip the namelaka with a whisk for a couple of minutes.
Fill the choux with tufts of namelaka.
Fill the tufts by adding some CHOCOCREAM CARAMEL FLEUR DE SEL and close.
Decorate with PETIT LOVE PINK DOBLA.
