INGREDIENTS
- CHOCOLATE AND GIANDUJA PASTRY CREAM:
- – Milk 125 cc.
- – Starch 15 g.
- – Don’t eat 30 g.
- – Sugar 30 g.
- – Butter 10 g.
- – Semi-bitter topping 25 g.
- – Gianduja 25 g.
- STREUSSEL NATURAL:
- – Flour 90 g.
- – Sugar 90 g.
- – Butter 75 g.
- COCOA STREUSELL:
- – Flour 75 g.
- – Cocoa 15 g.
- – Black sugar 90 g.
- – Butter 75 g.
- Elements:
- – Milk 40 cc.
- – Water 40 cc.
- – Sugar 2 g.
- – Sal 2 g.
- – Butter 30 g.
- – Flour 65 g.
- – Eggs 70 g.
Have a look at the scrumptious CRISPY PROFITEROLES that the genius cooking-recipescorinacambon ready on right now’s present!
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CRISPY PROFITEROLES:
Composition:
– Fireplace time.
– Streussel de cacao.
– Streussel pure.
Fillings:
1) Chocolate and gianduja pastry cream.
2) White chocolate and lemon chantilly cream.
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Elements:
– Milk 40 cc.
– Water 40 cc.
– Sugar 2 g.
– Sal 2 g.
– Butter 30 g.
– Flour 65 g.
– Eggs 70 g.
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1.Put together the mise en place.
2.Make the bomb dough.
3.Place the dough in a bag with a clean No. 8 nozzle for profiteroles.
4.Make 3 cm diameter profiteroles on the plate and place the crunchy cocoa or pure streussel on high.
5.Prepare dinner in oven at 200°C for about 4 minutes. Then decrease to 180°C and proceed cooking for six minutes.
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COCOA STREUSELL:
– Flour 75 g.
– Cocoa 15 g.
– Black sugar 90 g.
– Butter 75 g.
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1.Put together the mise en place.
2.Make a mass utilizing the cremation approach.
3.Stretch very skinny between two folex. Freeze.
4.Minimize 3 cm diameter discs with profiteroles.
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STREUSSEL NATURAL:
– Flour 90 g.
– Sugar 90 g.
– Butter 75 g.
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. Carry out the identical process as for the cocoa streusell.
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WHITE CHOCOLATE AND LEMON CHANTILLY CREAM:
– Crema 50 g.
– Lemon zest 1/2 unit.
– Unflavored gelatin 2 g.
– Water 8 cc.
– Chocolate blanco 65 g.
– Crema 100 cc.
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1.Put together the mise en place.
2.Soften the chocolate at 45°C.
3.Beat the cream at 3/4 level.
4.Hydrate the gelatin and activate it.
5.Warmth the cream with the zest. Add the gelatin, filter and pour over the melted chocolate. Emulsify.
6.Verify that the temperature of the combination is at 45°C earlier than integrating the remainder of the cream.
7.Combine the whipped cream with enveloping actions.
8.Place in a sleeve with a nozzle and fill the profiteroles.
Retailer chilly.
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CHOCOLATE AND GIANDUJA PASTRY CREAM:
– Milk 125 cc.
– Starch 15 g.
– Don’t eat 30 g.
– Sugar 30 g.
– Butter 10 g.
– Semi-bitter topping 25 g.
– Gianduja 25 g.
