BISCUIT FLAVOURED MILLEFOGLIE

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.

Spread PRALIN DELICRISP in a thin layer between two sheets of parchment paper.

Refrigerate for 1 hour.

When cold, cut into 8x4cm rectangles.

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.

Whip all the ingredients in a planetary mixer with the whisk attachment until soft and creamy.