CHOUX CHEF
CHOUX SINGLE-PORTION WITH DOUBLE FILLING
Difficulty level
CHOUX SINGLE-PORTION WITH DOUBLE FILLING
Ingredients
| TOP FROLLA | g 150 |
| unsalted butter 82% fat | g 100 |
| FARINA DI NOCCIOLE | g 50 |
| raw sugar | g 50 |
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 7.5 cm diameter and store them in the fridge until you need to use them.
Ingredients
| DELI CHOUX | g 500 |
| water - at 55°C | g 670 |
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 fitted with a round plain tip and pipe some choux with about 8 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
| milk 3.5% fat | g 500 |
| GLUCOSIO | g 25 |
| LILLY NEUTRO | g 50 |
| RENO CONCERTO FONDENTE 58% | g 850 |
| liquid cream 35% fat | g 1000 |
Preparation
Bring milk and GLUCOSIO to boil, then dissolve LILLY using a whisk and pour the mixture onto the chocolate.
Add the cold liquid cream too and emulsify with an immersion blender until you obtain a smooth structure with no lumps.
Refrigerate overnight.
Ingredients
| LILLY NEUTRO | g 200 |
| JOYPASTE TORRONCINO | g 100 |
| water - lukewarm | g 200 |
| liquid cream 35% fat - slightly whipped | g 1000 |
Preparation
Mix the first three ingredients with a whisk until well combined.
Combine the slightly whipped cream in 2-3 times, until quite thick and suitable for being piped through a pastry bag.
Ingredients
| BIANCANEVE | To Taste |
Whip the namelaka in a planetary mixer with the whisk attachment for 3-4 minutes at medium speed.
Let cool down the choux, then cut them in two and fill the bottom half with namelaka.
Pipe a puff of mousse onto the namelaka and close the choux sticking the upper half.
Dust with BIANCANEVE.
Chef Executive, Pastry Chef and Chocolatier
