CHOUX ON TART: TROPICAL
MODERN SINGLE SERVE
Difficulty level
MODERN SINGLE SERVE
Ingredients
| all-purpose flour | g 160 |
| raw sugar | g 160 |
| unsalted butter 82% fat | g 120 |
Preparation
Mix all the ingredients in a planetary mixer with the paddle attachment for about 2 minutes.
Roll the dough in a thin layer between two sheets of parchment paper.
Cut out into discs with 2 cm diameter and store them in the fridge until you need to use them.
Ingredients
| DELI CHOUX | g 200 |
| water - at 50/55°C | g 320 |
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 with a round noozle and pipe some choux with about 2 cm diameter onto baking trays lined with parchment paper.
Place a disc of craquelin onto each choux and bake at 180-190°C for 25-30 minutes.
Ingredients
| PRALIN DELICRISP TROPICAL - warmed at 30°C | To Taste |
Preparation
Spread the PRALIN DELICRISP between two sheets of parchment paper at 3mm height.
Chill it for 10 minutes in the refrigerator and then cut it with a cookie cutter into 4 cm diameter disks.
Store in the refrigerator until use.
Ingredients
| FRUTTIDOR PESCA - at room temperature | g 1000 |
| water - at room temperature | g 200 |
| LILLY NEUTRO | g 200 |
Preparation
Dissolve the LILLY in the water.
Add to FRUTTIDOR and blend with immersion blender.
Ingredients
| liquid cream 35% fat | g 500 |
| water | g 50 |
| LILLY NEUTRO | g 50 |
| PASTA AROMATIZZANTE MANGO | g 20 |
Preparation
Whip all the ingredients in a planetary mixer equipped with a whisk until obtained a firm mousse.
Ingredients
| COVERCREAM BIANCO - warmed aty 40°C | To Taste |
Place the crunchy insert on the bottom of the TARTELETTE CUP 5CM DOBLA.
Fill up to the edge with the fruit jelly and place a ROSETTE PINK/ WHITE DOBLA.
Fill the cold choux with the mousse and glaze them with the COVERCREAM.
Place the frosted choux on top of the TARTELLETE CUP.
Chocolatier and Pastry Chef
