TOP FROLLA |
burro 82% m.g. |
zucchero |
uova |
zucchero di canna |
DELI CHOUX |
acqua |
LILLY CIOCCOLATO BIANCO |
latte 3.5% m.g. |
panna |
LILLY CIOCCOLATO LATTE |
LILLY CIOCCOLATO FONDENTE |
COVERCREAM BIANCO |
COVERCREAM CIOCCOLATO |
SHORTCRUST PASTRY
Ingredients
Preparation
- Knead all the ingredients in a planetary mixer with the paddle attachment until the dough is well combined.
- Refrigerate for 1 hour at least, then roll out to 3 mm and cut into 12x5cm rectangles.
- Bake at 180°C for 8-10 minutes.
CRAQUELIN
Ingredients
Preparation
- Mix all the ingredients in a planetary mixer with the paddle attachment for about 2 minutes.
- Refrigerate for 1 hour at least.
- Roll the dough in a thin layer between two sheets of parchment paper.
- Cut out into discs with 7.5 cm diameter and store them in the fridge until you need to use them.
CHOUX
Ingredients
1000g
water
1300-1500g
Preparation
- Mix all the ingredients in a planetary mixer with the paddle attachment at medium speed for 10-15 minutes.
- Let the the dough rest for about 5 minutes, then trasfer it into a pastry bag fitted with a round plain tip and pipe some choux with about 4 cm diameter onto baking trays lined with parchment paper.
- Place a disc of craquelin onto each choux and bake at 200°C for about 25 minutes.
- Let cool down at room temperature.
WHITE CHOCOLATE MOUSSE
Ingredients
Preparation
Whip all the ingredients in a planetary mixer with the whisk attachment until firm.
MILK CHOCOLATE MOUSSE
Ingredients
Preparation
Whip all the ingredients in a planetary mixer with the whisk attachment until firm.
DARK CHOCOLATE MOUSSE
Ingredients
LILLY CIOCCOLATO FONDENTE
200g
milk 3.5% fat - (20-25°C)
300g
liquid cream
1000g
Preparation
Whip all the ingredients in a planetary mixer with the whisk attachment until firm.
MILK CHOCOLATE FLAVOURED COATING
Ingredients
Preparation
Combine two dose of COVERCREAM BIANCO to one dose of COVERCREAM CIOCCOLATO to create a milk chocolate coating.
Final composition
- Divide the choux into three equal groups and fill each group of choux with one of the three different mousses.
- Glaze the choux with the respective coating.
- Place the choux onto the shortcrust bases alternating white, milk and dark ones in sequence.
