CHRISTMAS DELIGHT

Add the sugar to the egg whites.
Add the yolks to the chocolate and butter, then add a bit of the sugar+egg whites mixture. 
Mix well and then add the remaining sugar+egg white mixture.
Lastly add the flour.
Bake at 170°C in a rectangular mould for 35 minutes.

Mix the butter in a planetary mixer fitted with paddle, then add flour, AVOLETTA and sugar previously mixed together.
Continue mixing until obtained a dough similar to shortcrust pastry.
Spread the mixture between two silicone paper to 3mm thickness and then put it in a blast chiller for 30 minutes.
Cut some discs using a dough cutter, then place them over the bignè before baking them.

Warm up the water at 50-55°C then pour it in a planetary mixer fitted with paddle. Add DELICHOUX and mix for 15 minutes at medium-max speed.
Let the dough rest for 10 minutes, then, using a pastry bag with plain nozzle, pipe it on silicone micro perforated pad.
Place a disc of craquelin over the bignè, then bake at 190°C vent close for 10 minutes, then at 175°C for 15 minutes in the deck oven, vent open.

Bring the milk to a boil, then add LILLY NEUTRO.
Pour gently the hot mixture over PRALINE NOISETTE, then mix using a hand blender.
Let it cool down to 38°C and lastly add the semi-whipped cream. 

Bring the milk to a boil, then add LILLY NEUTRO.
Pour gently the hot mixture over the melted chocolate. Make a good emulsion using a spatula.
Use a hand blender to emulsify.
Add cold cream and mix again.
Let it rest in the fridge.

Warm up at 45/50°C.

Warm up CHOCOSMART CIOCCOLATO at 35°C then add CHOCOCREAM CRUNCHY.

Heat up the milk with the inverted sugar then pour gradually the hot mixture over the melted chocolate and PASTA NOCCIOLA.
Use a hand blender to get a perfect emulsion.
Let it rest in fridge overnight (or at least 8 hours).
Whip to smooth consistency.