DELI CHOUX |
250g |
water |
400g |
unsalted butter 82% fat |
150g |
dextrose |
80g |
type 00 white flour |
100g |
almond flour |
100g |
|
|
720g |
CREMA SNACK |
200g |
fresh milk |
400g |
Fresh cream |
400g |
milled rosemary |
qb |
choux
Ingredients
250g
water
400g
Preparation
mix all the ingredients in a planetary mixer with paddle attachment and water at 60 degrees
continue mixing for 10/15 minutes
leave to rest in the refrigerator to obtain a better cooking effect.
dress the cream puffs on the pan with the cupped craquelin, cook at 175 degrees for approximately 15/20 minutes
parmesan craquelin
Ingredients
unsalted butter 82% fat
150g
dextrose
80g
type 00 white flour
100g
almond flour
100g
120g
Preparation
mix all the ingredients together in a planetary mixer with paddle attachment, spread 2mm between two sheets of baking paper and blast chill
cup the size of the bignè
Final composition
dress the cream inside the bignè and close with a rosemary needle on the top
alternatively also:
snack cream + black olive pâté and on the bottom of the cream puff: prawns sautéed with lime, oil and sweet paprika
Crafted using IRCA Group professional solutions
PASTRY
