FALL CHOUX
Fall dessert for the DOBLA Winter Wonderland
Difficulty level
Fall dessert for the DOBLA Winter Wonderland
Ingredients
| DELI CHOUX | g 250 |
| water | g 400 |
Preparation
Heat the water to 50-55 ° C and place in the planetary mixer together with the DELICHOUX and knead with the leaf for 15 minutes at medium-maximum speed. Let the dough rest 10 minutes and then pipe with a smooth nozzle on forosil mats.
Ingredients
| all-purpose flour | g 130 |
| AVOLETTA | g 80 |
| raw sugar | g 140 |
| unsalted butter 82% fat | g 155 |
Preparation
Mix all ingredinets until obtaining a shortcrust.
Put between two sheets of silicon paper and spread at 3mm then put to cool in a blast chiller for about 1/2 hour.
Cut discsof the same size as choux before cooking.
Ingredients
| SINFONIA CARAMEL ORO | g 190 |
| water | g 100 |
| LEVOSUCROL | g 20 |
Preparation
Boil water and LEVOSUCROL, pour over chocolate and emulsify.
Ingredients
| PRALIN DELICRISP CLASSIC - lightly warmed | To Taste |
Preparation
Spread the product between two sheets of silicone at a height of 2 mm.
Freeze and cut into discs.
Ingredients
| water | g 500 |
| TOP CREAM | g 200 |
| liquid cream 35% fat | g 300 |
| PASTA ZABAIONE | g 10 |
Preparation
Mix water and top cream vigorously with a whisk.
Gradually add the cream while continuing to whisk.
Finally flavor with zabaione paste.
Place the craquelin on the choux and cook at 190-200°C for 20-30min.
Cool and cut off the tops of the choux.
Fill the bottom of the choux with the ganache, place the crunchy insert and finally a dollop of light cream.
Decorate with ACORN BRONZE and SPEAR WHITE DOBLA.
Chocolatier and Pastry Chef
