IRCA | Big Choux

Ingredients

DELI CHOUX g 250
water g 400

Preparation

Heat the water to 50-55 ° C and place in the planetary mixer together with the DELICHOUX and knead with the leaf for 15 minutes at medium-maximum speed. Let the dough rest 10 minutes and then dress with a smooth nozzle on forosil rugs.

Ingredients

all-purpose flour g 130
AVOLETTA g 80
raw sugar g 140
unsalted butter 82% fat g 155

Preparation

Soften the butter and then add the flour, the small vanilla and the mixed sugar. Stir until obtaining a mass similar to short pastry. Put between two sheets of silicon paper and spread at 3mm then put to cool in a blast chiller for about 1/2 hour. Cut out, with the help of a pastry cutter, discs to be placed on each single choux before cooking. It is possible to color the mass with water-soluble powder colors.

 

Ingredients

FRUTTIDOR MIRTILLO 50% g 200
water g 30
LILLY NEUTRO g 30

Preparation

Dissolve the neutral lilly in hot water and add the blueberry fruttidor last.

Strain into cylinder-shaped silicone molds and freeze.

 

Ingredients

CREME BRULEE g 70
fresh milk - high quality g 250
liquid cream 35% fat g 200

Preparation

Mix the preparation with a small portion of the milk (about 100 g). Complete with the remaining milk and cream, then bring to a light boil, stirring frequently.

Cover with contact film and place in positive abatement until completely cooled.

Mix with a whisk and create a cream.

Ingredients

fresh milk - high quality g 150
LILLY NEUTRO g 50
SINFONIA CIOCCOLATO BIANCO g 350
g 150
liquid cream 35% fat g 300
GLUCOSIO g 10

Preparation

Bring the milk to the boil with the glucose, dissolve the neutral lilly in the hot liquid, add the white chocolate twice and start emulsifying with an immersion mixer, then add the cold liquid cream and finally the yogurt.

Cover with contact film and leave to rest in the fridge overnight.

The following morning, mount in a planetary mixer with a whisk.

 

Final composition

Cut the head of the CHOUX, fill with a little pralin delicrisp fleur de sel, place the blueberry gelatin in the center and dress to cover the gelatine with the creamy creme brulè, finish with the whipped namelaka. Cover the namelaka with the cream puff hat. Decorate with dobla blueberries and silver flakes.

Recipe created for you by Antonio Losito

Pastry Chef and Gelato Maker