DELI CHOUX |
acqua |
SINFONIA PISTACCHIO |
latte intero |
Panna fresca |
LILLY NEUTRO |
GLUCOSIO |
purea di frutti rossi |
RIFLEX POWDER NEUTRAL |
zucchero semolato |
Frutta in crema Cesarin - Mirtillo |
BURRO DI CACAO |
PISTACCHIO TRITATO SGUSCIATO 2-4 |
CHOUX
Ingredients
1kg
water
1500g
Preparation
Mix the powder with water at 60 degrees in a planetary mixer for approximately 10/15 minutes
leave to rest in the refrigerator for 3 hours
with a piping bag, dress the dough in the Pavoni cubic puffs machine, filling 3/4 of the mold, after applying a light layer of release spray
cook at 180 degrees for approximately 18 minutes
PISTACHIO NAMELAKA
Ingredients
SINFONIA PISTACCHIO
340g
full-fat milk (3,5% fat)
250g
Fresh cream
200g
40g
10g
Preparation
heat milk and glucose, mix with neutral lilly
add the chocolate chips and continue mixing
finally add the cold cream and mix
leave to rest in the refrigerator overnight
whip to fill the cream puffs
RED FRUITS JELLY
Ingredients
Preparation
Bring the puree and sugars to a light boil, add the powder and bring back to the boil.
Pour the entire dose onto a hot 60cmx40cm baking tray with silicone mat and place in the fridge to cool.
cut small squares the same size as the bignè
BLUEBERRY FILLING
Ingredients
Frutta in crema Cesarin - Blueberry
Preparation
fill the heart, in addition to the namelaka, with Blueberry cream fruit
CRUNCHY LAYER
Ingredients
Preparation
mix with the tempered chocolate, and dip only one side of the bignè
Final composition
fill the bignè with pistachio namelaka and fruit in blueberry cream, dip one side in the crunchy icing and place the red fruit jelly on the surface
