PASTIERA FLAN
Difficulty level
Ingredients
| GRANSFOGLIA | g 1000 |
| cold water | g 450-480 |
| butter-platte | g 700 |
Preparation
-Knead GRANSFOGLIA and water for 5/8 minutes until the dough is still not very smooth.
-Leave to rest in the refrigerator overnight, well covered.
-Then start with the folds using the butter dish.
-Proceed with two 4-folds and leave to rest, well covered in the refrigerator, until the dough is relaxed. (approximately 45min)
-repeat the same folds twice, until you obtain six folds of 4, leave to rest for an hour in the refrigerator.
-roll the puff pastry to 2mm and leave to rest for 45 minutes in the fridge.
- butter 10cm diameter, 4cm high molds and cover with granulated sugar, make strips 3cm high and 35cm long and line the moulds, leave to rest for 15/20min at room temperature.
-place a buttered ring with a diameter of 6cm and a height of 4cm in the center of the ring with the pastry and pre-cook at 160°C for 18min.
-take out of the oven and remove the puff pastry from the rings.
Ingredients
| HEIDICAKE | g 250 |
| unsalted butter 82% fat | g 75 |
| eggs | g 50 |
| all-purpose flour | g 65 |
| caster sugar | g 20 |
Preparation
-Mix all the ingredients in a planetary mixer with paddle attachment at medium speed, until you obtain a "grainy" structure.
-Line the bottom of the puff pastry rings with the hazelnut crumble.
Ingredients
| full-fat milk (3,5% fat) | g 700 |
| liquid cream 35% fat | g 200 |
| caster sugar | g 170 |
| eggs | g 120 |
| egg yolk | g 40 |
| SOVRANA | g 70 |
| unsalted butter 82% fat | g 100 |
| JOYPASTE VANIGLIA MADAGASCAR/BOURBON | g 15 |
| Pasta Frutta Oro orange - Cesarin | g 10 |
| candied orange paste | g 25 |
| orange blossom water | g 2 |
| - COOKED WHEAT | g 120 |
| candied orange - SHREDDED | g 70 |
Preparation
-Bring the milk with all the aromas to the boil in a saucepan
-In the meantime, create the pastel by beating the eggs, egg yolks and sugar, add the corn starch and whisk vigorously.
-Pour a small part of boiling milk onto the crayon, then pour it into the saucepan with the rest of the boiling milk and cook until it reaches 83°C.
-once the cream is cooked, add the candied oranges and the cooked wheat.
- leave to cool in the refrigerator.
- once cooled, heat to 60°C and mix until obtaining a homogeneous consistency and pour the cream into the puff pastry bottoms up to 3/4 of the bottom and bake in the oven for 15min at 160°C, 150 for 20min, 15min at 140°C.
- remove from the oven and cool completely.
Decorate with MINI TULIP EGG ASSORMENT and DAYSY.
