RUNAWAY STRAWBERRIES

Knead together all the ingredients in a planetary mixer with the paddle, the dough should be mixed well.

Let it rest in the fridge for at least 1 hour.

Cover a micro-perforated stainless steel ring mold (18 cm diameter; 2,5 cm high).

Knead GRANSFOGLIA with water and cream for 5 minutes, the dough should look rough.

Put in the fridge for 2-3 hours, then knead gently and form into a smooth rectangle 1 cm high.

 Put on one half of the dough MARBUR CROISSANT, flattened to 1 cm, cover it with the other half of the dough and seal the edges well.

Make a 3-layer fold, then roll out again and make a 4-layer fold.

Cover the dough with a plastic sheet to avoid drying and let it rest in the fridge for 1 hour at least.

Repeat both folds (3-layers fold, then 4-layers fold), then cover the dough with a plastic sheet again and allow the dough to rest in the fridge for 3-4 more hours.

Roll out to 4-5 mm, use the appropriate cutter to obtain a grid and lay it onto a tray lined with parchment paper.

Let it rest at room temperature for 1 hour.

Bake at 180°C until golden brown.

Whip all the ingredients in a planetary mixer at maximum speed for 7-8 minutes.

Spread 450gr of whipped mixture over a 60x40 cm tray with parchment paper.

Bake at 210-230°C in a deck oven or at 190-210°C in convection oven for 5-7 minutes.

Let cool down for a few minutes, then cover with plastic sheets to avoid drying and store in the fridge until you have to use it.