CHOUX SINGLE-PORTION WITH DOUBLE FILLING
Mix all the ingredients in a planetary mixer with the paddle attachment for about 2 minutes.
Roll the dough in a thin layer between two sheets of parchment paper.
Cut out into discs with 7.5 cm diameter and store them in the fridge until you need to use them.
|DELI CHOUX||g 500|
|water - at 55°C||g 670|
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 fitted with a round plain tip and pipe some choux with about 8 cm diameter onto baking trays lined with parchment paper.
Place a disc of craquelin onto each choux and bake at 180-190°C for 25-30 minutes.
|milk 3.5% fat||g 500|
|LILLY NEUTRO||g 50|
|RENO CONCERTO FONDENTE 58%||g 850|
|liquid cream 35% fat||g 1000|
Bring milk and GLUCOSIO to boil, then dissolve LILLY using a whisk and pour the mixture onto the chocolate.
Add the cold liquid cream too and emulsify with an immersion blender until you obtain a smooth structure with no lumps.
|LILLY NEUTRO||g 200|
|JOYPASTE TORRONCINO||g 100|
|water - lukewarm||g 200|
|liquid cream 35% fat - slightly whipped||g 1000|
Mix the first three ingredients with a whisk until well combined.
Combine the slightly whipped cream in 2-3 times, until quite thick and suitable for being piped through a pastry bag.
Whip the namelaka in a planetary mixer with the whisk attachment for 3-4 minutes at medium speed.
Let cool down the choux, then cut them in two and fill the bottom half with namelaka.
Pipe a puff of mousse onto the namelaka and close the choux sticking the upper half.
Dust with BIANCANEVE.