A CLASSIC OF THE FRECH PASTRY TRADITION ENRICHED WITH A DELICIOUS PISTACHIO FILLING
|TOP FROLLA||g 1000|
|unsalted butter 82% fat||g 350|
Mix all the ingredients in a planetary mixer with the paddle attachment for about 2 minutes.
Refrigerate for at least 1 hour.
Roll the dough in a 1mm layer and cut into 8cm diameter rings.
Store them in the fridge until you need to use them.
|DELI CHOUX||g 1000|
|water - at 55°C||g 1300-1400|
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 rings with about 8 cm diameter onto baking trays lined with parchment paper.
Place a ring of craquelin onto each ring of choux pastry and bake at 180-190°C for 25-30 minutes.
|CHOCOCREAM PISTACCHIO - melted at 45°C||g 300|
|liquid cream 35% fat - to be combined to CHOCOCREAM||g 150|
|liquid cream 35% fat||g 300|
|LILLY NEUTRO||g 50|
Emulsify cream and CHOCOCREAM until you obtain a glossy ganache.
In a separate bowl, slighlty whip and stabilize the second dose of cream with LILLY and water.
Combine the slighlty whipped cream to the ganache in 2-3 times, until you get a firm mousse.
Cut the choux rings in half, fill one half with the pistachio mousse and close with the other half.
Decorate as you like most.