DELI CHOUX |
Acqua calda |
CHOCOCREAM CRUNCHY TROPICAL |
panna 35% m.g. |
LILLY NEUTRO |
acqua |
CHOCOCREAM CARAMEL FLEUR DE SEL |
CHOUX PASTRY
Ingredients
1000g
Warm water
1400g
Preparation
-Place the water in a mixer together with the DELICHOUX and knead with the leaf for 15 minutes at medium to maximum speed. Let the dough rest 10 minutes and then dressare with smooth nozzle on carpets of Forosil.
Bake the cream puffs in a ventilated oven at 190 C valve closed for 10 minutes, then switch to 175°C for 15 minutes with valve open.
CARAMEL NAMELAKA
Ingredients
liquid cream 35% fat
150g
40g
water
40g
liquid cream 35% fat
200g
Preparation
-Bring the cream to a boil.
-Add water, LILLY NEUTRO and mix.
-Add CHOCOCREAM CARAMEL FLEUR DE SEL while mixing.
-Finally, add the cold cream until it is all emulsified.
-Cover with contact film and leave overnight in the refrigerator.
Final composition
-Once cold, cut the dome of the cream puffs.
-Dress, with the help of a pastry bag, the filling of CHOCOCREAM CRUNCHY TROPICAL on the bottom of the puffs.
-Put back the reversed puff dome.
-Mount the Namelaka in a stand mixer.
-Put the namelaka over the dome with a curling nozzle.
-Finally, decorate with SPOTS ORIGINAL by DOBLA (COD. 77223).
