I LOVE CHOUX
Delightful choux with heart shape
|all-purpose flour||g 130|
|raw sugar||g 140|
|unsalted butter 82% fat - soft||g 150|
In a planetary mixer mix all the ingredients until you get a shortcrust pastry.
Spread between two sheets of silicone paper to 2mm thick, then cool for about 1/2 hour.
Cut with the help of a heart-shaped cookie cutter and store in the freezer.
|DELI CHOUX||g 500|
|water - 50-55°C||g 720|
Mix at medium speed the ingredients in a planetary mixer with paddle for 10-15 minutes, until obtaining a smooth and lump-free dough.
Dress on micro-perforated silicone making a heart shape, cover with craquelin and bake at 190 ºC for about 20 min.
|PRALIN DELICRISP CARAMEL FLEUR DE SEL||To Taste|
Spread between two sheets of silicone paper to 2mm thick, then cool down for about 1/2 hour.
Cut with a heart shaped cookie cutter and store in the freezer.
|milk 3.5% fat||g 500|
|SINFONIA CIOCCOLATO BIANCO||g 680|
|liquid cream 35% fat||g 400|
|LILLY NEUTRO||g 80|
|PASTA AROMATIZZANTE LAMPONE||g 80|
Bring to a boil milk with glucose, add lilly and RASPBERRY PASTE, mix and pour on the white chocolate while continuing to mix. Finally add the cream
Leave to rest in the refrigerator for at least 4/6 hours
Cut the hearts choux in half.
Fill the bottom of the choux with PRALIN DELICRISP.
Whip the namelaka with a whisk for a couple of minutes.
Fill the choux with tufts of namelaka.
Fill the tufts by adding some CHOCOCREAM CARAMEL FLEUR DE SEL and close.
Decorate with PETIT LOVE PINK DOBLA.