PARMESAN CRAQUELIN CHOUX WITH CHICKPEAS TAHINA AND ROSEMARY
Difficulty level
Ingredients
| DELI CHOUX | g 250 |
| water | g 400 |
Preparation
mix all the ingredients in a planetary mixer with paddle attachment and water at 60 degrees
continue mixing for 10/15 minutes
leave to rest in the refrigerator to obtain a better cooking effect.
dress the cream puffs on the pan with the cupped craquelin, cook at 175 degrees for approximately 15/20 minutes
Ingredients
| unsalted butter 82% fat | g 150 |
| dextrose | g 80 |
| type 00 white flour | g 100 |
| almond flour | g 100 |
| - PARMESAN | g 120 |
Preparation
mix all the ingredients together in a planetary mixer with paddle attachment, spread 2mm between two sheets of baking paper and blast chill
cup the size of the bignè
Ingredients
| CREMA SNACK - CREMA SNACK | g 200 |
| fresh milk | g 400 |
| Fresh cream | g 400 |
| - COOKED CHICKPEAS | g 500 |
| - TAHINA | g 100 |
| milled rosemary | To Taste |
dress the cream inside the bignè and close with a rosemary needle on the top
alternatively also:
snack cream + black olive pâté and on the bottom of the cream puff: prawns sautéed with lime, oil and sweet paprika
Pastry Chef
"TO COMBINE WITH THE BLUEBERRY RAVIFRUIT COCKTAIL: 30ML BLUEBERRY PUREE, 45ML GRAPEFRUIT JUICE, 10ML LIQUID SUGAR
"
