CHOUX ON TART: BERRIES AND CARAMEL
MODERN SINGLE SERVE
|all-purpose flour||g 160|
|raw sugar||g 160|
|unsalted butter 82% fat||g 120|
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 2 cm diameter and store them in the fridge until you need to use them.
|DELI CHOUX||g 200|
|water - at 50/55°C||g 320|
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 with a round noozle and pipe some choux with about 2 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.
|PRALIN DELICRISP CARAMEL FLEUR DE SEL - warmed at 30°C||qb|
Spread the PRALIN DELICRISP between two sheets of parchment paper at 3mm height.
Chill it for 10 minutes in the refrigerator and then cut it with a cookie cutter into 4 cm diameter disks.
Store in the refrigerator until use.
Place the crunchy insert on the bottom of the TARTELETTE CUP 5CM DOBLA.
Fill up to the edge with the fruit jelly and place a ROSETTE PINK/ WHITE DOBLA.
Fill the cold choux with the mousse and glaze them with the CHOCOCREAM.
Place the frosted choux on top of the TARTELLETE CUP.