INTO THE WOODS
MODERN PASTRY MIGNON
Difficulty level
MODERN PASTRY MIGNON
Ingredients
| TOP FROLLA | g 1000 |
| unsalted butter 82% fat | g 350 |
| sugar | g 120 |
| eggs | g 150 |
Preparation
Knead all the ingredients in a planetary mixer with the paddle attachment until well combined.
Let the dough rest in the fridge for at least 1 hour.
Roll the dough out to 3mm and use it to line some moulds for mignon tartlet bases.
Bake at 180°C for about 12 minutes.
Let cool down.
Ingredients
| water | g 100 |
| FRUTTIDOR LAMPONE | g 400 |
| LILLY NEUTRO | g 100 |
Preparation
Dissolve LILLY NEUTRO into water, then combine to FRUTTIDOR.
Transfer the filling in a pastry bag and keep at room temperature.
Ingredients
| water | g 400 |
| liquid cream 35% fat | g 200 |
| TOP CREAM | g 200 |
| PASTA NOCCIOLA STABILIZZATA | g 60 |
Preparation
Whip the first three ingredients in a planetary mixer with the whisk attachment for 3 minutes.
Add the flavouring paste and whip for another minute.
Transfer into a pastry bag fitted with a star piping tube.
Ingredients
| GOCCE DI MERINGA | To Taste |
Fill the tartlets with the raspberry filling and refrigerate for 20 minutes.
Decorate the top with the hazelnut cream and three meringue drops.
Chef Executive, Pastry Chef and Chocolatier
