FOREST MUSHROOM
Difficulty level
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 paddle for 15 minutes at medium-maximum speed. Let the dough rest for 10 minutes and then dress with a smooth nozzle on forosil carpets.
Cook the cream puffs with the craquelin in a fan oven at 175°C with the valve closed for 10 minutes, then switch to 160°C for 15 minutes with the valve open.
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
| full-fat milk (3,5% fat) | g 250 |
| cardamom | g 8 |
| GLUCOSIO | g 10 |
| LILLY NEUTRO | g 40 |
| SINFONIA CIOCCOLATO BIANCO | g 340 |
| liquid cream 35% fat | g 200 |
Preparation
Heat the milk with the cardamom and leave to infuse for a few hours.
Heat the milk with the glucose to approximately 60°C, add the NEUTRAL LILLY and mix with an immersion mixer.
Add the chocolate while continuing to mix.
Add the cold cream slowly, continuing to mix.
Cover with cling film and place in the refrigerator for at least 4 hours.
Ingredients
| FRUTTIDOR MELA 70% | g 50 |
| tuttafrutta-zucca-cesarin | g 100 |
| cinnamon powder | g 1 |
Preparation
Combine the Apple Fruttidor with 100g of Tuttafrutta pumpkin and the cinnamon, blend well until the mixture is as smooth as possible.
Add the remaining 50g of pumpkin nuts.
Once the puffs have cooled, whip the white chocolate and cardamom Namelaka in a planetary mixer and fill the puffs, also adding a small amount of the apple and pumpkin filling.
Then make a tuft of white chocolate and cardamom namelaka on the cream puff and make a hole inside the namelaka with the help of a corer.
Dress the Toffee salty caramel inside.
