#COMPLETAMENTE

Ingredients

Method

1. 1
   Puff pastry

   Knead for 5 minutes until the dough is not very smooth. Refrigerate for at least 2-3 hours, then flatten to a thickness of about 2 centimeters, giving it a rectangular shape.

2. 2
   Puff pastry

   Place the "technical" butter (700), taken out of the refrigerator about 2 hours before, on one half of the dough. Cover the butter with the other half of the dough and seal the edges well.

3. 3
   Puff pastry

   Smooth out the dough, bringing it to a rectangular shape and a thickness of about 2 centimeters, and fold in 3. Without any rest, roll out the dough again and fold it in 4.

4. 4
   Puff pastry

   Cover with a plastic sheet to avoid drying and place in the fridge for at least 1 hour, then repeat one fold in 3 and one in 4. Let it rest in the refrigerator for at least 1 hour (well covered with a plastic sheet).

5. 5
   Puff pastry

   Roll the dough out to a final thickness of about 2-4 millimeters, cut it into the desired shapes and leave to rest on baking sheets with baking paper before baking.

6. 6
   Puff pastry

   Bake the dough on a perforated baking sheet and micro-perforated mat, place another sheet and baking sheet on top and bake under pressure. Bake at 170 °C in a ventilated oven.

7. 7
   Puff pastry

   Once the pastry is baked, dust with BRILLO and return to the oven to caramelize at about 220 °C. While the pastry is still hot, brush it with melted cocoa butter. Once the dough has cooled, cut 14x5 cm rectangles.

8. 8
   Sponge cake

   Whip all the ingredients in a planetary mixer for 8-10 minutes, place the whipped batter in well-greased and floured molds, then bake at 180-200 °C.

9. 9
   Amarena jelly

   Heat the water in the microwave, dissolve the LILLY NEUTRO with a whisk and finally add the FRUTTIDOR AMARENA.

10. 10
    Chantilly

    Combine all the ingredients in the planetary mixer and bring to a semi-whipped consistency.

11. 11
    Choux

    Heat the water to 50-55 °C and place it in the planetary mixer together with the DELI CHOUX. Knead with the leaf beater for 15 minutes at medium-maximum speed. Let the dough rest for 10 minutes, then pipe with a smooth nozzle onto Silform mats.

12. 12
    Craquelin

    Soften the butter, then add the flour, the AVOLETTA and the mixed sugar. Stir until you obtain a mass similar to short pastry.

13. 13
    Craquelin

    Place between two sheets of silicone paper and spread to 3 mm, then put to cool in a blast chiller for about 1/2 hour. Cut out discs with a pastry cutter, to be placed on each single choux puff before baking. The mass can be colored with water-soluble powder colors.

14. 14
    Craquelin

    Once baked and cooled, soak the puffs in caramel.

15. 15
    Italian chantilly

    Make the custard with the first 3 ingredients, then add the whipped cream and mix gently.

16. 16

    Final composition: Pour a part of the chantilly into a square steel mold, place the amarena jelly in the center, add more chantilly and finish with the sponge cake. Blast chill.

17. 17

    Final composition: Turn the cake out of the mold and stick the sheets of caramelized puff pastry on the edges.

18. 18

    Final composition: On top of the cake, decorate with spikes of various sizes using Italian chantilly and the mascarpone / coconut cream, and add the caramelized choux puffs.