MINI PIEDMONT PUFF PASTRY SQUARE

Feb 10, 2017

MINI PIEDMONT PUFF PASTRY SQUARE


FOR THE PUFF PASTRY
750 g
400w flour
225 g
water
280 g
salt
15 g
flour
500 g

Combine the water, salt and 500g of flour and knead, then leave to rest in the refrigerator. Work the softened Risolì with the rest of the flour and form a loaf, then leave to rest in the refrigerator. Roll out the dough with the pastry sheeter and use it to cover the loaf of Risolì. Perform the classic 3-4-3-4 folding sequence, resting in the refrigerator between steps. Roll out the dough to a thickness of 2 mm and bake in the oven at 180°C for 20 minutes, with a weight on top to avoid bubbles. Once baked, coat lightly with cocoa butter to seal.


FOR THE CHOCOLATE MOUSSE
sugar
150 g
water
80 g
egg yolks
400 g
70% coating
450 g
cocoa mass
150 g
440 g
egg whites
500 g
granulated sugar
200 g

Whisk the yolks, slowly pouring in 150g of sugar brought to 121°C with 80g of water, add the softened Risolì and cocoa mass, mixed with the melted coating; separately whisk the whites heated to 55°C with the remaining granulated sugar, and mix the two preparations with a downward motion.


FOR THE HAZELNUT MOUSSE
sugar
150 g
water
80 g
egg yolks
400 g
hazelnut paste
350 g
400 g
egg whites
500 g
granulated sugar
250 g
gelatine sheets
30 g

Whisk the yolks, slowly pouring in 150g of sugar brought to 121°C with 80g of water, add the softened Risolì hazelnut paste and softened gelatine sheets; separately whisk the whites heated to 55°C with the remaining granulated sugar, and mix the two preparations with a downward motion.


FOR THE TOPPING
ingredients
cocoa butter powder
ground hazelnuts
icing sugar

COMPOSITION

Caramelise the puff pastry and cut to 8 cm. Use a pastry bag to apply the chocolate mousse, position another square of pastry and apply the hazelnut mousse. Position the final square and decorate as desired.


NO. PORTIONS:
20 pieces

BAKING
180° for 20 minutes

STORAGE
2 days at +4°C

STORAGE AT -18°C
1 month


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