BISCUIT FLAVOURED MILLEFOGLIE
MODERN INTERPRETATION OF A CLASSIC OF THE PASTRY TRADITION
|water - cold||g 435|
|liquid cream 35% fat - cold||g 220|
|MARBUR PLATTE||g 1000|
Knead water, cream, GRANSFOGLIA in a planetary mixer with the hook attachment or in a spiral kneading machine, for 5 minutes, until you obtain a dough which is still rough and not yet smooth.
Refrigerate for 2-3 hours.
Roll the dough out into a 2-cm thick rectangular layer.
Lay MARBUR PLATTE onto a half and fold so that the other half cover the first. Seal the edges well.
Evenly roll out in order to shape the dough into a 2-cm thick rectangle again and make a 3-layer fold, then roll out again and make a 4-layer fold immediately after.
Cover the dough with a plastic sheet to avoid drying and let rest in the fridge for 1 hour at least.
Repeat both the 3-layer and the 4-layer folding.
Cover the dough with a plastic sheet and refrigerate for another hour.
In the end, roll the dough to 2-3cm, place it onto trays lined with parchment paper and let rest for about 20 minutes before baking.
Bake at 190-200°C for about 20 minutes.
When cooled down, cut out into 9X5cm rectangles.
|PRALIN DELICRISP CLASSIC - heated to 32°C||g 300|
Spread PRALIN DELICRISP in a thin layer between two sheets of parchment paper.
Refrigerate for 1 hour.
When cold, cut into 8x4cm rectangles.
|RENO CONCERTO LATTE 34% - tempered||g 300|
Spread the tempered chocolate between tho acetate sheets.
Let pre-crystallize at room temperature, then cut into 8x4cm rectangles.
Let crystallize completely in the fridge.
Place a crunchy foil onto a rectagle of puff pastry and make them stick.
Trasfer the biscuit flavoured mousse in a pastry bag fitted with a plain round tip and pipe some puffs of mousse onto the whole top surface of the dessert.
Cover with a milk chocolate foil and pipe another layer of mousse in the same way.
Close the dessert with a rectangle of puff pastry and dust with HAPPYCAO.
Decorate as you like most.