Tasty minion pastry product
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 3 cm diameter and store them in the fridge until you need to use them.
|DELI CHOUX||g 500|
|water - at 50-55°C||g 670|
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 3cm 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.
|milk 3.5% fat||g 100|
|JOYPASTE VANIGLIA BIANCA||g 5|
|LILLY NEUTRO||g 15|
|SINFONIA CIOCCOLATO BIANCO||g 170|
|liquid cream 35% fat||g 200|
Heat up the milk with the JOYPASTE at 85ºC.
Add the LILLY and stir.
Pour over the chocolate and emulsify with the hand blander. Add in the cold liquid cream mixing well and let crystallize in the refrigerator around 8 hours.
Fill by half the mini choux with the TOFFEE D'OR CARAMEL and finishing with the vanilla and white chocolate chantilly .
Decorate the top with a DOBLA CHOCOLATE SPLASH and pipe a nice drop of CHOCOCREAM CARAMEL on top.