COMPOSITION • Caramelized inverted puff pastry • Gianduja chocolate chips • Diplomat cream CARAMELIZED INVERTED PUFF PASTRY Panetto INGREDIENTS: • flour 500 g • “sfoglia” pastry flour 100 g Pastello INGREDIENTS: • butter 120 g • “sfoglia” pastry flour 600 g • milk powder 25 g • water 200 g • white Vermouth 50 g • salt 10 g • powdered sugar as needed INSTRUCTIONS In a stand mixer equipped with the hook attachment, knead the “panetto”. Once the butter and the flour are combined, stop the mixer and form the dough into a well-shaped rectangle. Store in the refrigerator. Then, knead the “pastello”. Place all the ingredients in a stand mixer equipped with the hook attachment and run the mixer until an elastic dough is obtained. Form into a square and let rest in the refrigerator, covering the “pastello” with a plastic sheet. With the help of a dough sheeter, roll out the “panetto” so that it can completely envelop the “pastello”. Then position the “pastello” in the centre and cover it by folding the sides towards the centre. Laminate the first two folds consisting of 3 and 4 folds, then let rest in the refrigerator until it reaches the ideal cooled temperature to roll out the puff pastry. Laminate again with two more folds, one with 3 folds and another with 4. Let cool in the refrigerator again. Laminate the puff pastry dough to a thickness of 1,5 mm, then cut it into 3 cm strips. Wrap the puff pastry dough strips around steel rings with a diameter of 20, 14 and 8 cm, then insert other rings with a diameter of 22, 16 and 10 cm. Position the rings on perforated baking trays. Bake at 175°C for 25 minutes with the valve closed. Once they are baked and cooled, remove from the rings and cover with powdered sugar. Caramelize in the oven heated to 220°C for two minutes with the valve closed. Bake circles of dough to make 22 cm diameter disks to place on the bottom. GIANDUJA CHOCOLATE CHIPS Hazelnut paste à l’ancienne INGREDIENTS: • raw hazelnuts 200 g • powdered sugar 200 g • vanilla bean 1 INSTRUCTIONS Toast the hazelnuts in a 150°C oven for 25 minutes. In a bowl, mix the powdered sugar with the vanilla seeds and toasted hazelnuts. Spread out onto baking trays lined with baking paper, then bake at 180°C until it caramelizes. Let cool then chop until a coarse puree is obtained. Chocolate chips INGREDIENTS: • Cuba 70% dark chocolate 500 g • hazelnut paste à l’ancienne 150 g INSTRUCTIONS Temper the dark chocolate then add the hazelnut paste. Spread out onto silicon mats. Once cooled, cut into small pieces. DIPLOMATIC CREAM INGREDIENTS • fresh liquid cream 500 g • fresh milk 500 g • sweetened egg yolk 600 g • granulated sugar 100 g • rice starch 100 g • whipped fresh cream 500 g • gianduja chocolate chips 650 g • gelatine powder 15 g • vanilla bean 2 INSTRUCTIONS In a saucepan, bring the liquid cream and milk to a boil. In a pot, whisk the egg yolk with the sugar. Add the vanilla seeds and previously sifted rice starch. Slowly pour the milk and cream onto the egg yolks while continuing to whisk. Finish cooking without exceeding 85°C, then add the gelatine. Immediately blast chill after covering with plastic wrap. Once the cream is cooled, pour it into the standmixer equippedwith the paddle attachment, then at a slow speed mix for a few minutes. Lastly, gradually fold in the whipped cream and gianduja chocolate chips. FINISHING Position the three puff pastry rings on top of a disk of puff pastry. Centre them well so that you have the same distance from each other along the entire diameter. Using a pastry bag, evenly fill the rings with the stracciatella diplomat cream. Lastly, decorate the top of the cake with chocolate leaves, using the same ones for the artistic piece. Wrap the perimeter of the cake with a 4-cm-high band of white chocolate with gold spots. 55
RkJQdWJsaXNoZXIy MTE3NTA0