Gransfoglia |
1000g |
Water |
590g |
Butter 82%m.g. |
700g |
Reno X dark 54,5% |
qb |
Cream 35% m.g. |
250g |
Lilly Neutro |
30g |
Fruttidor Raspberry |
qb |
Puff Pastry
Ingredients
Preparation
- Knead Gransfoglia and water for 5 minutes until the dough is not yet fully smooth.
- Let it rest in the refrigerator for 2–3 hours, well covered, then begin the folding process using the butter layer.
- Perform a 3-fold followed by a 4-fold, and let it rest well covered in the refrigerator until the dough is relaxed.
- Repeat a 3-fold and a 4-fold, then let it rest again, well covered in the refrigerator, until the dough is sufficiently relaxed for the final rolling.
- Roll the dough to a final thickness of approximately 2–4 mm.
- Cut into the desired shapes and let them rest on baking trays lined with parchment paper before baking.
Dark Chocolate Shell
Ingredients
Preparation
- Create a half chocolate egg shell using Reno × Dark Chocolate.
Dark Chocolate Mousse
Ingredients
200g
Cream 35% m.g. - 1- hot
50g
Water
110g
Cream 35% m.g. - 2- cold
200g
30g
Water
30g
Preparation
- Melt the chocolate to 45°C.
- Warm the liquids (1) to approximately 20°C.
- Separately, semi-whip the cream (2) with LILLY NEUTRO and water (2).
- Add the cream to the ganache (which should be at 25–30°C) in two additions, gently mixing with a whisk or rubber spatula, depending on the desired consistency.
Final Composition
Ingredients
Preparation
- Fill the chocolate egg shell with dark chocolate mousse up to halfway, add a layer of Fruttidor Raspberry, and finish filling to the top with more dark chocolate mousse.
- Decorate the surface with pastry sheets to recreate the other half of the egg.
Davide Lista
Pastry Chef
Davide graduated in 2014 at the hotel school as a pastry chef, immediately enters the world of work as an apprentice in an artisan pastry, then growing in more and more structured realities and with different outlets, bu
