PETIT GATEAUX: SAINT HONORE
RE-INVENTING A CLASSIC INTO A SINGLE SERVE
|TOP FROLLA||g 1000|
|unsalted butter 82% fat||g 350|
Mix all ingredients in a planetary mixer equipped with paddle at medium speed until a homogeneous mass is obtained.
Let the pastry rest in the refrigerator for a couple of hours.
Roll out the pastry to a thickness of 3mm, make tartellettes of 8 cm in diameter and bake at 165C ° for 12-15min.
|IRCA GENOISE||g 1000|
|eggs - at room temperature||g 1200|
Whip all the ingredients in a planetary mixer for 10-12 minutes with a medium-high speed.
Evenly spread the whipped dough on sheets of parchment paper to a thickness of half a centimeter.
Cook for about 8 minutes at 200-220 ° C with the valve closed.
Refrigerate once cooked.
|milk 3.5% fat||g 500|
|SINFONIA CIOCCOLATO BIANCO||g 680|
|liquid cream 35% fat||g 400|
|LILLY NEUTRO||g 80|
Bring milk and GLUCOSE to the boil, add LILLY and blend with a whisk.
Pour the liquid onto the chocolate and emulsify with an immersion blender,
While emulsifying add liquid cream.
When the cream is fully emulsified, refrigerate the namelaka overnight.
|DELI CHOUX||g 500|
|water - 50-55°C||g 720|
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 1 cm diameter onto baking trays lined with parchment paper.
Bake at 180-190°C for 10-15 minutes.
Fill the bottom of the tartlet with a layer of chocolate custard and close the top with a disc of rollé.
Whip the namelaka in a planetary mixer with paddle at medium speed for about 5 min.
Decorate the cake with namelaka tufts.
Fill the choux with the chocolate custard and decorate the surface of the cake.
Decorate with BRONZE CRUMBLE DOBLA.