EXQUISITE CHOUX FILLED WITH GIANDUJA FLAVOURED CUSTARD
|DELI CHOUX||g 1000|
|water - heated to 50-55°C||g 1300-1400|
In a planetary mixer with the paddle attachment mix DELI CHOUX and water at medium speed for 10-15 minutes or until you obtain a smooth batter, with no lumps.
Let the batter rest for 10 minutes, then trasfer into a pastry bag fitted with a round plain tip and pipe the choux onto trays lined with parchment paper.
Bake at 200-220°C in deck oven or at 170-190°C in rack fan oven, for 25-30 minutes (depending on the dimensions of the choux).
|PASTA GIANDUIA||g 200-250|
|milk 3.5% fat||g 1000|
|egg yolk||g 100|
Mix SOVRANA and sugar, then add the egg yolks and beat to make a batter.
Pour the milk and beat with a whisk in order to eliminate any lumps.
Cook the custard on a burner or in a microwave, stirring continually.
When cooked, let the custard cool down to 4°C, then combine with PASTA GIANDUIA using a spatula.
Fill the choux with the gianduja flavoured custard.
Frost the top with MIRROR GIANDUIA and decorate with GRANELLA DI NOCCIOLA.