GRANSFOGLIA |
acqua |
burro piatto |
MOGADOR PREMIUM |
latte intero |
gelatina 200 bloom in polvere o fogli |
SINFONIA CIOCCOLATO BIANCO |
BURRO DI CACAO |
panna liquida |
Tutta Frutta Lampone Cesarin |
PUFF PASTRY
Ingredients
Preparation
Mix GRANSFOGLIA and water until the dough is not very smooth.
Leave to rest in the fridge for 2-3 hours, well covered, then start with the folds using the flat butter.
Proceed with 2 folds in 4, and leave to rest, well covered in the fridge, until the dough is relaxed.
Repeat 2 folds in 4 and leave to rest again, well covered in the fridge, until the dough is sufficiently relaxed for the final rolling out.
Roll out the puff pastry to 2mm thick and put it in the fridge before cutting the wing shape with the SILIKOMART CUTTER
Bake in the oven at 190ºC for 15 minutes, sprinkle with BRILLO and finish cooking
ALMOND GANACHE
Ingredients
MOGADOR PREMIUM
70g
full-fat milk (3,5% fat)
135g
gelatin powder or sheets 200 bloom
4g
water
20g
SINFONIA CIOCCOLATO BIANCO
150g
30g
liquid cream
250g
Preparation
heat the milk and emulsify with mogador and gelatin mass
add the chocolate together with the cocoa butter
finish with the cold liquid cream
cover and let it rest for a few hours in the refrigerator before whipping
RED FRUITS FILLING
Ingredients
Tutta Frutta Raspberry Cesarin
Preparation
fill by alternating the layers with the ganache
Final composition
alternate the layers of millefeuille with the almond ganache, and add the semi-candied Cesarin berries
